Lemon Dill Chicken Couscous Soup
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!
Ingredients
- 2 tbsp. olive oil
- 1 yellow onion diced
- 3 carrots peeled and diced
- 4 celery ribs diced
- 3 cloves garlic minced
- 8 cups low sodium 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)
- 1 tsp. kosher salt
- 1/2 tsp. black pepper
optional toppings
- grated or shredded parmesan cheese
Instructions
- Warm a large pot or Dutch oven over medium heat and add olive oil. When warm, add diced onion, celery and carrots and cook for 4-5 minutes or until softened.
- Add minced garlic and cook another minute.
- Add chicken broth and bring to a boil.
- Add couscous to boiling broth then turn off heat. Cover the pot 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!
Notes
Chicken breast note: I made this recipe using shredded rotisserie chicken but you can easily use uncooked chicken instead! When broth is boiling, before adding your couscous add in raw chicken breasts and boil for 10 minutes. Then remove chicken and add couscous, turning off heat. Shred chicken and add back to pot with your spinach, herbs etc.
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