Ingredients (6 servings)
- 4 1/2 Tbsp unsalted butter
- 1 large sweet onion, diced
- 4-5 carrots, peeled and diced
- 3 celery ribs, diced
- 6 cloves garlic, minced
- Kosher salt and black pepper
- 3/4 tsp Italian seasoning
- 2 1/4 cups cooked, shredded chicken
- 7-8 cups chicken stock
- 1 parmesan cheese rind
- 1 1/2 cups uncooked pearl couscous
- 1 1/2 cups milk or half-and-half
- 2 1/2 Tbsp all-purpose flour
- 2 Tbsp freshly squeezed lemon juice
- 1/4 cup fresh parsley, chopped
For Serving
- Parmesan cheese, for topping
- Lemon wedges
Sauté the Base and Simmer the Soup
Heat the butter in a large pot or Dutch oven over medium-low heat. Add the diced onion, carrots, celery, and a generous pinch of salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 8-10 minutes. Stir in the minced garlic and Italian seasoning and cook for another minute.
Add the shredded chicken, 7 cups of the chicken stock, and the parmesan rind to the pot. Bring the mixture to a boil, then reduce to a simmer.
Stir in the pearl couscous and cook uncovered, stirring occasionally, for ~10-12 minutes, or until the couscous is tender.
Thicken and Finish the Soup
In a separate bowl or shaker cup, whisk together the milk and flour until no lumps remain. While stirring the soup, slowly stream in the milk mixture.
Bring the soup back to a simmer and let it cook for another 5-10 minutes as it thickens. The couscous will continue to absorb liquid, so the soup will get quite thick.
Remove the pot from the heat and stir in the lemon juice and fresh parsley. At this point, you can remove the parmesan rind. Taste the soup and add more salt and pepper as needed. If you prefer a brothier soup, stir in the remaining cup of chicken stock. Serve topped with extra parmesan and a lemon wedge.
Creamy Chicken Couscous Soup
Ingredients
Ingredients (6 servings)
- 4 1/2 Tbsp unsalted butter
- 1 large sweet onion diced
- 4-5 carrots peeled and diced
- 3 celery ribs diced
- 6 cloves garlic minced
- Kosher salt and black pepper
- 3/4 tsp Italian seasoning
- 2 1/4 cups cooked shredded chicken
- 7-8 cups chicken stock
- 1 parmesan cheese rind
- 1 1/2 cups uncooked pearl couscous
- 1 1/2 cups milk or half-and-half
- 2 1/2 Tbsp all-purpose flour
- 2 Tbsp freshly squeezed lemon juice
- 1/4 cup fresh parsley chopped
For Serving
- Parmesan cheese for topping
- Lemon wedges
Instructions
- Melt butter in large Dutch oven over medium-low heat.
- Add onion, carrots, celery, salt and pepper; cook until soft, 8-10 minutes.
- Add garlic and Italian seasoning; cook 1 minute.
- Add chicken, 7 cups stock, and parmesan rind; bring to boil then reduce to simmer.
- Add couscous; cook uncovered 10-12 minutes until tender.
- Whisk milk and flour together until smooth.
- Slowly stir milk mixture into soup; simmer 5-10 minutes until thickened.
- Remove from heat; stir in lemon juice and parsley.
- Remove parmesan rind and season to taste.
- Serve topped with parmesan and lemon wedges.
