Lemony Couscous Soup with Chicken and Spring Vegetables

A bowl of couscous soup with a spoon coming out. Crusty bread sits next to it for dipping.

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

Cook Time 30

Total Time 50

Servings servings

Calories 289kcal

Author Mackenzie Ryan

Ingredients

1 tablespoon 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
½ c. basil cut into ribbons

Instructions

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.
Stir in the garlic and cooked chicken and cook for 3 more minute, or until the garlic becomes extremely fragrant.
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.
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
Immediately before serving sprinkle each serving with a tablespoon of freshly chopped basil.

Notes

Adapted from this soup recipe from The Cozy Kitchen

Nutrition