Step aside, noodles — this Lemon Dill Chicken Couscous Soup is warming, filling and irresistible! Veggies, couscous pasta and shredded chicken in a lemon herb broth that satisfies whether you’re fighting a cold or just looking for a hug in a mug!
Oh do I love a good soup. The one pot wonder that can be eaten with or without utensils? I’m all in.
This herby, brothy chicken soup might be one of my favorites thanks to its refreshing, zippy and bright flavors. By adding lemon juice and dill to the broth, you end up with a soup that tastes fresh from the garden yet still warm and nourishing! I don’t always love dill because I think it can be overpowering… but it adds the perfect herby citrusy complement to each soup bowl brimming with chunks of chicken and nearly instant-cooking couscous.
Making soup is also a great way to feed several on a budget or have plenty of desirable leftovers in the coming days. I made this soup for Tyler and me and will eat it throughout the week for lunch! My body loves a warm mid-day meal — it just feels special.
Here’s what you’ll need to make my Lemon Dill Chicken Couscous Soup:
- Celery stalks
- Chicken broth
- Shredded cooked chicken breasts
- Fresh spinach
- Lemon juice
- Green Onions
- Olive oil, kosher salt and black pepper
All you’ll need is a large pot or Dutch oven to cook in, around 30 minutes and some hungry bellies!
Here’s how you’ll make my Lemon Dill Chicken Couscous Soup:
- Sauté onions and garlic.
- Add celery and carrots.
- Add broth and bring to a boil.
- Add couscous and turn heat off. Cover and let sit for 5 minutes.
- Stir in shredded chicken, fresh spinach, lemon juice, dill and green onions.
- Serve in bowls and top with more herbs & parmesan cheese!
I don’t like an ingredient. Can I swap it out?
Of course! I try to make every recipe customizable to your specific liking. Here are some suggestions:
–SWAP Chicken Broth for Vegetable Broth (vegetarian option)
–SWAP Couscous for Pearl Couscous or Pasta (keep broth boiling to cook pasta fully)
–SWAP Shredded chicken for Tofu (vegetarian option)
–SWAP Dill for Flat Leaf Parsley
Okay now that we have all of our ingredients and steps overviewed, let’s get to the nitty gritty! I hope this recipe warms you in and out — it’s also a great go-to for sick days because the lemon juice broth has antibacterial and anti-inflammatory properties! Stay warm & stay safe 🙂
Looking for other Soup Recipes? Check these out!
- Roasted Chicken Tortilla Soup
- Chickpea Chicken Noodle Soup
- Stuffed Bell Pepper Soup
- Tortellini Minestrone Soup
- Skinny Chicken Pot Pie Soup
- Creamy Butternut Squash, Carrot + Ginger Soup
- Vegan Broccoli Cheddar Soup
- Thai Coconut Chicken Soup
- Reset Button Chicken Soup
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Lemon Dill Chicken Couscous Soup
- 1 yellow onion diced
- 3 carrots peeled and sliced
- 4 celery ribs diced
- 3 cloves garlic minced
- 64 oz. chicken broth
- 1 cup couscous classic or pearl
- 2 rotisserie chicken breasts shredded (see note)
- 1 cup fresh spinach leaves
- 1 lemon juiced
- 3 tbsp. fresh dill chopped
- 3 green onions chopped (green parts only)
- 2 tbsp. olive oil
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
- parmesan cheese
- Warm a large pot or Dutch oven over medium heat and add olive oil. When warm, add diced onion and cook for 2-3 minutes.
- Add minced garlic and cook another minute before adding celery and carrots. Cook until softened, about 5 minutes.
- Add chicken broth and bring to a boil.
- Add couscous to boiling broth then turn off heat. Cover and let sit for 5 minutes.
- Remove lid and add shredded chicken, fresh spinach, lemon juice, chopped dill, green onions, salt and pepper. Stir to combine and taste for seasoning.
- Ladle into soup bowls with plenty of chicken and couscous in each bowl. Top with more herbs and parmesan cheese if using!