Recipe for Practical Application

Lemony Couscous Soup with Chicken and Spring Vegetables

October 3, 2017

Enjoy soup even in the warmer months with this bright and fresh Lemony Couscous Soup with Chicken and Spring Vegetables.  Plus, it makes a great get-well soup when you’re feeling unwell.

 This Lemony Couscous Soup with Chicken and Spring Vegetables is great during every season and is a perfect "get well soon" pick-me-up.

Soup is probably the thing that we most often cook.  When the first winds of autumn start breezing through town, our dutch oven hardly leaves the cooktop because it’s in constant use until spring.  Once spring and summer come though, unless it’s someone has a cold, I don’t get to enjoy one of my all-time favorite meals – soup and crusty bread.  Meet the cure in this Lemony Couscous Soup with Chicken and Spring Vegetables.  It’s a great way to enjoy delicious soup even in the warmer months!

Skills & Techniques

Make this Lemony Couscous Soup with Chicken and Spring Vegetables recipe to perfection by gaining mastery in these culinary skills.

Storage and Leftovers

Unless you’re making this soup for a crowd, it’s unlikely that you’ll eat it all in one sitting.  You can keep the leftovers in the refrigerator for up to 3 days covered in your soup pot, or 5 days in an airtight container.

To reheat your Lemony Couscous Soup with Chicken and Spring Vegetables, I recommend:

  1. Place your soup into a pot and place over low heat.
  2. Bring to a rolling simmer (about 20 minutes) then remove from heat and serve.

Make sure to keep the heat low so you don’t boil in the lemon and make the soup bitter.  Also, for the freshest flavor possible, I recommend topping your soup with extra freshly cut basil.

This Lemony Couscous Soup with Chicken and Spring Vegetables is great during every season and is a perfect "get well soon" pick-me-up.

Lemony Couscous Soup with Chicken and Spring Vegetables

This soup is my go-to recipe for when someone is feeling sick or under the weather.  It’s also one of my favorites to gift to friends and family when they go through great changes (new baby, funeral, moving, etc…).  No matter what the season is, this soup hits the spot.


Get your free printable grocery list for this Lemony Couscous Soup with Chicken and Spring Vegetables recipe HERE.


This grocery list has everything you’ll need to make this Lemony Couscous Soup with Chicken and Spring Vegetables recipe.  To help in making grocery shopping simple, each ingredient is listed in easy-to-find grocery store amounts.  If there is no amount specified, that means that you can buy the smallest (or largest) container available and still have plenty left over.

If you would like to try some of my other favorite soups, I recommend:

Happy Cooking! 🙂

This Lemony Couscous Soup with Chicken and Spring Vegetables is great during every season and is a perfect "get well soon" pick-me-up.
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Lemony Couscous Soup with Chicken and Spring Vegetables

Whatever the weather, this Lemony Couscous Soup with Chicken and Spring Vegetables is sure to hit the spot.  Serve it with some toasted garlic rubbed bread and make it a meal sure to help you feel better in no time!

Course Soup
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 8 servings
Calories 289 kcal
Author Mackenzie Ryan

Ingredients

  • 1 tbsp olive oil
  • 1 leek trimmed and cut into quarters lengthwise
  • 1 lb. carrots peeled and diced
  • 1 lb. turnips peeled and diced
  • 6 cloves of garlic minced
  • 1 lb. cooked chicken shredded or diced
  • 2 quarts of chicken stock
  • 2 tsp. Herbs de Provence
  • 1 c. Israeli Couscous
  • 2 zucchini trimmed, quartered and chopped
  • 2 large lemons zested and juiced
  • salt and pepper to taste
  • 1 c. peas
  • 1/2 c. basil cut into ribbons

Instructions

  1. In the bottom of a large heavy bottomed pot, heat the olive oil over medium heat.  Stir in the leeks, carrots, and turnips and cook until the leeks just start to turn translucent, about 5 minutes.

  2. Stir in the garlic and cooked chicken and cook for 3 more minute, or until the garlic becomes extremely fragrant.

  3. Pour in one cup of the chicken stock and use your utensil to scrape up any caramelized bits that are stuck to the bottom of the pot.  Turn the heat down to medium-low and add the rest of the chicken stock and the herbs de Provence.  Let cook until the broth has reached a strong simmer, about 10 minutes.

  4. Pour in the Couscous and zucchini and cook for 10 minutes.  Stir in the lemon juice, lemon zest, and season with salt and pepper.  Turn off the heat and stir in the peas.  Let rest for 3 minutes

  5. Immediately before serving sprinkle each serving with a tablespoon of freshly chopped basil.

Recipe Notes

Adapted from this soup recipe from The Cozy Kitchen

Nutrition Facts
Lemony Couscous Soup with Chicken and Spring Vegetables
Amount Per Serving (1 serving)
Calories 289 Calories from Fat 39
% Daily Value*
Total Fat 4.3g 7%
Saturated Fat 0.9g 5%
Cholesterol 48mg 16%
Sodium 626.6mg 26%
Total Carbohydrates 34.4g 11%
Dietary Fiber 4.3g 17%
Sugars 8g
Protein 26.2g 52%
* Percent Daily Values are based on a 2000 calorie diet.

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4 Comments

  • Reply Jenni LeBaron October 3, 2017 at 9:18 pm

    This sounds wonderful on a cold, blustery day and a nice alternative to chicken noodle. I also love your photography!

    • Reply Mackenzie Ryan October 8, 2017 at 5:15 pm

      Thank you, Jenni! I love how easily this soup moves between seasons and can be easily enjoyed year round!

  • Reply Patti October 4, 2017 at 12:11 am

    This is a delicious combination of flavors. I love leeks in soup. They really add a lot of flavor. I also really love your choice of Israeli couscous for the pasta. I can’t wait to make this.

    • Reply Mackenzie Ryan October 8, 2017 at 5:12 pm

      I’m right there with you, Patti! The leeks and the couscous just make for such a fun change up a chicken and veggie soup!

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