Description
A bright and comforting lemon chicken soup made with tender shredded chicken, plump pearled couscous, fresh parsley, and toasted pine nuts in a golden, flavorful broth. This nourishing bowl is light yet hearty, perfect for cozy evenings or anytime you crave something soothing and fresh.
Ingredients
Scale
- 1 1/2 pounds boneless skinless chicken thighs or breasts
- 1 cup pearled couscous, uncooked
- 2 medium lemons, one sliced and one juiced
- 1/4 cup fresh parsley, chopped
- 1/4 cup pine nuts, lightly toasted
- 2 stalks celery, diced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 tablespoons olive oil
- 1 1/2 teaspoons salt, or to taste
- 1/2 teaspoon black pepper
Instructions
- Heat olive oil in a large soup pot over medium heat.
- Add diced onion and celery, sauté for about 5 minutes until softened. Stir in minced garlic and cook for 30 seconds.
- Add pearled couscous and toast gently for 2 minutes, stirring frequently.
- Pour in chicken broth and add the chicken pieces. Bring to a gentle simmer.
- Simmer for 20 to 25 minutes until the chicken is fully cooked and the couscous is tender.
- Remove chicken from the pot, shred with two forks, and return it to the soup.
- Stir in fresh lemon juice, sliced lemon, chopped parsley, salt, and black pepper. Adjust seasoning as needed.
- Ladle into bowls and sprinkle toasted pine nuts on top before serving.
Notes
- Add lemon juice gradually and taste as you go to control brightness.
- If the soup thickens during storage, add a splash of extra broth when reheating.
- Do not overcook the couscous to maintain its texture.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 4g
- Sodium: 680mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 95mg