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Lemon Chicken Soup with Israeli Couscous

Chef and TV personality Kelsey Nixon has created a dish sure to brighten the dark winter (or sunny summer) days. The addition of couscous makes a super hearty soup, ideal for any weeknight meal. Swap the chicken for shiitake mushrooms and the chicken broth for vegetable broth for your vegetarian friends.

Lemon Chicken Soup with Israeli Couscous
Serves 4


1 tablespoon extra-virgin olive oil
1 medium onion, peeled and finely chopped
2 carrots, peeled and sliced on the bias
2 stalks celery, diced
2 cloves garlic, peeled and minced
Kosher salt, to taste
Cracked black pepper, to taste
4 cups low-sodium chicken broth
1 (14.5-ounce) can fire-roasted diced tomatoes
2 cups cooked, shredded chicken
1 cup frozen petite peas
2 teaspoons lemon zest
2 tablespoons fresh lemon juice
2 teaspoons fresh thyme leaves, plus more for garnish
2 cups cooked Israeli couscous


1. In a large pot over medium-high heat, heat oil. Add the onion and carrots and cook until the onion is translucent and fragrant, 3 to 5 minutes. Stir in the garlic and cook 1 minute. Season with salt and pepper. Add the broth and tomatoes and bring to a gentle simmer. Cover and cook until carrots are tender, about 10 minutes.

2. Remove from heat and stir in the chicken, peas, lemon zest, lemon juice, and thyme. Season with salt and pepper.

3. Add 1/2 cup cous cous to each bowl and ladle the soup over the top. Garnish with thyme to serve.

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