Oct 3, 2017 · Modified: Feb 26, 2021 by Mackenzie Ryan · This post may contain affiliate links | Disclosure policy in footer.

Enjoy soup even in the warmer months with this bright and fresh Lemony Couscous Soup with Chicken and Spring Vegetables. Plus, it makes a great get-well soup when you’re feeling unwell.

Soup is probably the thing that we most often cook. When the first winds of autumn start breezing through town, our dutch oven hardly leaves the cooktop because it’s in constant use until spring. Once spring and summer come though, unless it’s someone has a cold, I don’t get to enjoy one of my all-time favorite meals – soup and crusty bread. Meet the cure in this Lemony Couscous Soup with Chicken and Spring Vegetables. It’s a great way to enjoy delicious soup even in the warmer months!

Skills & Techniques

Make this Lemony Couscous Soup with Chicken and Spring Vegetables recipe to perfection by gaining mastery in these culinary skills.

Storage and Leftovers

Unless you’re making this soup for a crowd, it’s unlikely that you’ll eat it all in one sitting. You can keep the leftovers in the refrigerator for up to 3 days covered in your soup pot, or 5 days in an airtight container.

To reheat your Lemony Couscous Soup with Chicken and Spring Vegetables, I recommend:

1. Place your soup into a pot and place over low heat.
2. Bring to a rolling simmer (about 20 minutes) then remove from heat and serve.

Make sure to keep the heat low so you don’t boil in the lemon and make the soup bitter. Also, for the freshest flavor possible, I recommend topping your soup with extra freshly cut basil.

Lemony Couscous Soup with Chicken and Spring Vegetables

This soup is my go-to recipe for when someone is feeling sick or under the weather. It’s also one of my favorites to gift to friends and family when they go through great changes (new baby, funeral, moving, etc…). No matter what the season is, this soup hits the spot.

Get your free printable grocery list for this Lemony Couscous Soup with Chicken and Spring Vegetables recipe HERE.

This grocery list has everything you’ll need to make this Lemony Couscous Soup with Chicken and Spring Vegetables recipe. To help in making grocery shopping simple, each ingredient is listed in easy-to-find grocery store amounts. If there is no amount specified, that means that you can buy the smallest (or largest) container available and still have plenty left over.

If you would like to try some of my other favorite soups, I recommend:

• Caramelized Leek and Asparagus Bisque with Fried Oysters
• Bacon & Rosemary Soup with Mushrooms

Happy Cooking! 🙂

 

Lemony Couscous Soup with Chicken and Spring Vegetables

Whatever the weather, this Lemony Couscous Soup with Chicken and Spring Vegetables is sure to hit the spot.  Serve it with some toasted garlic rubbed bread and make it a meal sure to help you feel better in no time!

Course: Soup

Cuisine: American

8 servings

Prep Time: 20 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 50 minutes minutes

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Ingredients

• ▢ 1 tablespoon olive oil
• ▢ 1 leek, trimmed and cut into quarters lengthwise
• ▢ 1 lb. carrots, peeled and diced
• ▢ 1 lb. turnips, peeled and diced
• ▢ 6 cloves of garlic, minced
• ▢ 1 lb. cooked chicken, shredded or diced
• ▢ 2 quarts of chicken stock
• ▢ 2 tsp. Herbs de Provence
• ▢ 1 c. Israeli Couscous
• ▢ 2 zucchini, trimmed, quartered and chopped
• ▢ 2 large lemons, zested and juiced
• ▢ salt and pepper, to taste
• ▢ 1 c. peas
• ▢ ½ c. basil, cut into ribbon

Instructions

• In the bottom of a large heavy bottomed pot, heat the olive oil over medium heat.  Stir in the leeks, carrots, and turnips and cook until the leeks just start to turn translucent, about 5 minutes.
• Stir in the garlic and cooked chicken and cook for 3 more minute, or until the garlic becomes extremely fragrant.
• Pour in one cup of the chicken stock and use your utensil to scrape up any caramelized bits that are stuck to the bottom of the pot.  Turn the heat down to medium-low and add the rest of the chicken stock and the herbs de Provence.  Let cook until the broth has reached a strong simmer, about 10 minutes.
• Pour in the Couscous and zucchini and cook for 10 minutes.  Stir in the lemon juice, lemon zest, and season with salt and pepper.  Turn off the heat and stir in the peas.  Let rest for 3 minutes
• Immediately before serving sprinkle each serving with a tablespoon of freshly chopped basil.

Nutrition

Serving: 1serving | Calories: 289kcal | Carbohydrates: 34.4g | Protein: 26.2g | Fat: 4.3g | Saturated Fat: 0.9g | Cholesterol: 48mg | Sodium: 626.6mg | Fiber: 4.3g | Sugar: 8g

Tell me how much you love this recipeand show off how you made it!