Lemon Chicken Couscous Soup

This Lemon Chicken Couscous Soup is the perfect balance of light, flavorful and filling! This brothy soup is perfect for lunch or dinner!

I love this soup, y’all! I love it because it is literally good anytime of year. It’s like the Goldie Locks of soups. Not too light, not too heavy. Not too bold, not too bland. It’s all the good things! It’s just right! This soup gets a bright kick from the lemon juice and zest, lots of protein and has little bit of couscous to fill you up but not too much. Like I said, it’s the perfect soup anytime of year!

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Lemon Chicken Couscous Soup

Even during our hot Texas summers, I still crave this soup believe it or not. But I also love it now that the weather is cooling down because it’s got that warm comfort like any soup but without being too heavy. It’s a great juxtaposition to all the heartier comfort foods I typically go to this time of year.

It’s a great weeknight meal or lunch and you can definitely make a big batch and freeze this soup and reheat for a quick meal.

 

The Best Soup Anytime of Year

The feta and chives really add a lot of flavor to this soup, so don’t skip out on those! This soup works particularly well with pearl couscous so don’t replace it with regular couscous. If you can’t find pearl couscous, try a small, short pasta like Ditalini.

I could curl up with a big bowl of this soup anytime of year! I love how brothy it is and BMW is a big fan of this soup as well. Enjoy!

 

 

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5 from 1 vote

Lemon Chicken Couscous Soup

This Lemon Chicken Couscous Soup is the perfect balance of light, flavorful and filling! This brothy soup is perfect for lunch or dinner!
Prep Time 5 minutes
Cook Time 30 minutes
Servings 4
Calories 482kcal

Ingredients

  • 64 oz low sodium chicken broth
  • 1 chicken breast approx 8 ounces
  • 1 cup pearl couscous uncooked
  • 1 white onion sliced
  • 2 tbsp Extra Virgin Olive Oil
  • 3 cloves garlic pressed or minced
  • 1 lemon juice + zest
  • 1 cup feta crumbled
  • 2 tbsp chives thinly chopped
  • 1 tsp kosher salt
  • 1 tsp black pepper

Instructions

  • In a large heavy bottom pot over medium high heat, stir onions with olive oil and salt until translucent. About 5-7 minutes.
  • Add garlic and cook about 1 minute more until fragrant.
  • Add chicken breast and broth to pot and bring to a boil. Reduce to a rolling simmer, cover and let cook until chicken breast reaches an internal temperature of 165°, about 15 minutes.
  • Remove chicken breast from pot and shred. Add back to pot with couscous and bring to a boil again and let couscous cook, about 7 minutes.
  • Add lemon juice and zest to pot. Taste and add additional salt if desired. Serve hot topped with feta, chives, black pepper and optional red pepper flakes for a touch of spice!

Nutrition

Calories: 482kcal | Carbohydrates: 46g | Protein: 33g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 70mg | Sodium: 1208mg | Potassium: 780mg | Fiber: 3g | Sugar: 4g | Vitamin A: 240IU | Vitamin C: 19mg | Calcium: 234mg | Iron: 2mg
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