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Easy Greek-Inspired Lemon Chicken Soup

From

The Comfortable Kitchen by Alex Snodgrass (Page 62)

Notes

This recipe is a dairy-free take on traditional Avgolemono, using Israeli (pearl) couscous to achieve a creamy texture instead of the traditional egg-lemon sauce.

Made On

None

Uncommon Tools

Dutch oven or large pot

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

In a large pot or Dutch oven, heat the oil over medium heat.
When the oil is hot, add the carrot, celery, onion, garlic, salt, black pepper, paprika, and cayenne (if using). Cook, stirring, until the vegetables are tender, 5 to 7 minutes.
Increase the heat to medium-high and add the broth, chicken, lemon juice, and bay leaf. Bring to a boil, then reduce the heat to a light simmer.
Add the couscous, lemon zest, parsley, and oregano. Cook, uncovered and stirring occasionally, until the couscous is tender, about 10 minutes.
Stir in the dill. Taste and add more salt, if desired. Discard the bay leaf.
Ladle the soup into bowls to serve and garnish with more dill.