Creamy Lemon Dill Chicken Soup with Pearl Couscous

This creamy lemon dill chicken soup is a bowl of pure comfort with a bright, herby twist. Tender poached chicken, hearty pearl couscous and a medley of carrots and celery swim in a luscious broth enriched with crème fraîche. Fresh dill and lemon zest add a burst of flavor that makes every spoonful refreshing.

Best of all, it comes together in a single pot, making cleanup a breeze. Whether you’re looking for a weeknight dinner or a soothing meal on a chilly day, this soup delivers both ease and elegance.

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Ingredients

10 ounce Chicken CutletsView ingredient guideLike ingredientDislike ingredient

3 ounce CarrotView ingredient guideLike ingredientDislike ingredient

2.5 ounce CeleryView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 unit LemonView ingredient guideLike ingredientDislike ingredient

0.25 ounce DillView ingredient guideLike ingredientDislike ingredient

0.5 cup Israeli CouscousView ingredient guideLike ingredientDislike ingredient

3 unit Chicken Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

4 tablespoon Crème FraîcheView ingredient guideLike ingredientDislike ingredient

1 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Place chicken in a large pot and add enough salted water to cover by 2 inches. Cover and bring to a boil; cook until mostly cooked through, 5-8 minutes. Turn off heat, drain and transfer chicken to a cutting board. Wipe out the pot.
2. While chicken cooks, wash and dry produce. Peel, trim and halve carrot lengthwise, then thinly slice into half-moons. Halve celery lengthwise and thinly slice crosswise. Peel and mince garlic. Trim and thinly slice scallions, separating whites from greens. Zest the lemon and quarter it. Pick and finely chop dill fronds.
3. Heat a drizzle of oil in the same pot over medium-high heat. Add carrot, celery, a big pinch of salt and pepper. Cook, stirring occasionally, until lightly browned and slightly softened, 3-5 minutes. Add garlic and scallion whites; cook until fragrant, about 1 minute.
4. Stir in 3½ cups water, couscous and stock concentrates, scraping up any browned bits from the bottom. Cover and bring to a boil, then reduce heat to a low simmer. Cook, covered, until couscous is tender, 7-9 minutes.
5. Once chicken is cool enough to handle, shred into bite-size pieces using two forks. Return chicken to the pot (even if couscous isn’t fully done) and cook until chicken is heated through, 2-3 minutes. Remove from heat. Stir in scallion greens, crème fraîche, lemon zest and juice from half the lemon. Season generously with salt and pepper.
6. Divide soup among bowls. Squeeze juice from remaining lemon over top and garnish with chopped dill. Serve with extra lemon wedges on the side.

Recipe Tips

FAQ

Can I use boneless skinless chicken thighs instead of cutlets?

Yes, boneless skinless chicken thighs work well. Adjust cooking time as needed, ensuring they reach an internal temperature of 165°F.

Is there a substitute for crème fraîche?

You can use sour cream or full-fat Greek yogurt, but add it off the heat to prevent curdling.

Can I make this soup gluten-free?

Use gluten-free couscous or substitute with rice or quinoa. Check that your stock concentrates are gluten-free.