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Lemon Chicken Soup with Israeli Cous Cous

  • Author: Kelsey Nixon
  • Total Time: 30 minutes
  • Yield: 4-6 servings 1x


A modern take or better yet a makeover on the classic chicken noodle soup. The secret ingredient in this recipe…lemon! SO bright and flavorful. You’ll never have chicken soup without adding lemon again. 


  • 1 tablespoon olive oil
  • 1 medium onion, finely chopped
  • 2 carrots, peeled and diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • Kosher salt and cracked black pepper, for seasoning
  • 4 cups low-sodium chicken broth
  • 1 (14.5-ounce) can fire-roasted diced tomatoes
  • 2 cups cooked chicken
  • 1 cup frozen sweet garden peas
  • 2 teaspoons lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 teaspoons fresh thyme leaves
  • 2 cups Israeli cous cous, cooked


  1. In a large pot over medium-high heat, add olive oil. Sauté onion and carrots for 3-5 minutes until the onion is translucent and fragrant. Add garlic and cook for an additional minute before seasoning with a pinch of salt and pepper.
  2. Add the chicken broth and tomatoes and bring to a gentle simmer. Cover and cook for 10 minutes or until carrots are tender.
  3. Once the carrots are tender, stir in the chicken, peas, lemon zest, lemon juice, and thyme. Continue simmering for an additional 10 minutes then season to taste with additional salt and pepper, if needed. 
  4. For serving, add 1/2 cup cooked cous cous to each bowl and ladle the soup over the top.


* Alternatively,  you can add the Israeli cous cous at the same time as the broth and tomatoes, just add an extra 2 cups of water. 

  • Prep Time: 20 minutes
  • Cook Time: 10 minutes

Keywords: chicken, soup, lemon