Creamy Chicken Couscous Soup
This is a creamy chicken soup with pearl couscous, carrots, and celery in a parmesan-infused broth. It's a quick, one-pot meal that gets thicker and more stew-like as it sits.
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.
Notes
Add remaining cup of stock if thinner soup is desired. Soup will continue to thicken as couscous absorbs liquid.
Did you make this recipe?Let me know how you liked it below!