Back to Recipes

Easy Greek-Inspired Lemon Chicken Soup

From

Notes

Uncommon Tools

Ingredients

2 tablespoons extra-virgin olive oil
3/4 cup small-diced carrot (about 1 medium carrot)
3/4 cup small-diced celery (about 2 stalks)
3/4 cup small-diced yellow onion (about 3/4 medium onion)
2 garlic cloves, minced
1 teaspoon kosher salt, plus more to taste
1/2 teaspoon freshly ground black pepper
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper (optional)
4 cups (32 ounces) low-sodium chicken broth
2 cups medium-sized cooked chicken (rotisserie or leftover)
1/4 cup freshly squeezed lemon juice (about 2 lemons)
1 bay leaf
1 cup Israeli or pearl couscous
1 teaspoon grated lemon zest
2 tablespoons chopped fresh parsley leaves
2 tablespoons chopped fresh oregano
2 tablespoons chopped fresh dill, plus more for serving

Directions

  1. In a large pot or Dutch oven, heat 2 tablespoons extra-virgin olive oil over medium heat.
  2. When the oil is hot, add 3/4 cup small-diced carrot, 3/4 cup small-diced celery, 3/4 cup small-diced yellow onion, 2 garlic cloves, 1 teaspoon kosher salt, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon paprika, and 1/4 teaspoon cayenne pepper (if using). Cook, stirring, until the vegetables are tender, 5 to 7 minutes.
  3. Increase the heat to medium-high and add 4 cups low-sodium chicken broth, 2 cups diced cooked chicken, 1/4 cup freshly squeezed lemon juice, and 1 bay leaf. Bring to a boil, then reduce the heat to a light simmer.
  4. Add 1 cup Israeli or pearl couscous, 1 teaspoon grated lemon zest, 2 tablespoons chopped fresh parsley, and 2 tablespoons chopped fresh oregano. Cook, uncovered and stirring occasionally, until the couscous is tender, about 10 minutes.
  5. Stir in 2 tablespoons chopped fresh dill. Taste and add more salt, if desired. Discard the bay leaf.
  6. Ladle the soup into bowls to serve and garnish with more dill.