Easy Greek-Inspired Lemon Chicken Soup

Uncommon tools

• Dutch oven or large pot

Directions

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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 the following and cook, stirring, until the vegetables are tender, 5 to 7 minutes:

   • 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
   • 1/4 teaspoon cayenne pepper (if using)
3. Increase the heat to medium-high and add the following. Bring to a boil, then reduce the heat to a light simmer:

   • 4 cups low-sodium chicken broth
   • 2 cups diced cooked chicken
   • 1/4 cup freshly squeezed lemon juice
   • 1 bay leaf
4. Add the following and cook, uncovered and stirring occasionally, until the couscous is tender, about 10 minutes:

   • 1 cup Israeli or pearl couscous
   • 1 teaspoon grated lemon zest
   • 2 tablespoons chopped fresh parsley
   • 2 tablespoons chopped fresh oregano
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.

Kitchen notes