Mediterranean Lemon Chicken Couscous Soup

This soup is bright, comforting, and full of Mediterranean flavors. The lemon gives it a clean, fresh finish, and the couscous adds body without making it heavy. Shredded chicken brings protein and richness, while the vegetables help round it out into a complete meal. Fresh herbs lift the flavor, and a little feta on top adds a salty edge. It’s simple to prepare, warms you up fast, and stores well for the week.

Time

Prep: 15 minutes
Cook: 25–30 minutes
Total: 40–45 minutes

Ingredients

Protein

2 cups cooked shredded chicken (breasts or thighs)

Vegetables

1 medium onion, diced

2 carrots, diced

2 celery stalks, diced

Optional: 1 cup chopped artichoke hearts or 1–2 handfuls fresh spinach

Broth / Liquid

4 cups chicken broth or stock

2 cups water

Grains

1 cup pearl (Israeli) couscous

Flavoring Agents

1 tbsp olive oil

3 cloves garlic, minced

Juice and zest of 1 lemon

Salt and black pepper, to taste

Herbs / Garnish

Fresh dill, chopped

Fresh parsley, chopped

Optional: feta cheese, chives, red pepper flakes

Instructions

Heat olive oil in a large pot over medium heat.

Add onion, carrots, and celery. Sauté for 5–6 minutes until softened.

Stir in the garlic and cook for another minute.

Pour in the broth and water. Bring the mixture to a boil.

Add the pearl couscous. Lower the heat and let it simmer for 10–12 minutes until the couscous is tender.

Stir in the shredded chicken, lemon juice, and lemon zest.

Add artichoke hearts or spinach if using. Simmer for another 2–3 minutes.

Taste and season with salt and pepper.

Serve hot and garnish with dill, parsley, and optional feta or red pepper flakes.

Tips

Sauté the vegetables long enough to build a good base of flavor.

Use pearl couscous, not the smaller Moroccan couscous. It holds up better in soup.

Add the lemon juice near the end so it stays bright.

If the soup thickens as it sits, add a splash of water or broth when reheating.

Fresh dill adds a lot of flavor, so add it right before serving.

If you want more broth, reduce the couscous to 3/4 cup.

Rotisserie chicken works well and saves time.

If using spinach, add it at the very end so it doesn’t overcook.

Taste and adjust salt after adding lemon, since acidity changes the seasoning.

Variations

Herb-forward version: Add fresh basil or oregano along with dill.

Creamy version: Stir in a splash of cream or a spoon of Greek yogurt at the end.

Spicy version: Add red pepper flakes or a bit of harissa.

Vegetarian version: Skip the chicken, use vegetable broth, and add chickpeas.

Low-carb version: Replace couscous with cauliflower rice.

Extra veggie version: Add zucchini, peas, or bell peppers.

Citrus upgrade: Add orange zest with the lemon for a sweeter note.

Feta-packed version: Add crumbled feta directly into the soup before serving.

Soup + stew hybrid: Let the couscous cook a bit longer so it absorbs more liquid and thickens the soup.

Q&A

Can I use rotisserie chicken?
Yes. It works perfectly and cuts down on prep time.

Can I use regular couscous?
You can, but add it near the end since it cooks much faster.

Can I freeze this soup?
The couscous absorbs liquid in the freezer and may soften too much. Freeze without couscous if possible.

Can I make it without lemon?
It won’t have the same Mediterranean taste, but it will still be good.

What if the couscous absorbs too much broth?
Add more water or stock until the soup loosens.

Can I add more protein?
Yes. Chickpeas or extra chicken both work.

Can I make this in a slow cooker?
Add everything except couscous and lemon. Add couscous during the last 20 minutes and lemon at the end.

How do I keep the couscous from getting mushy?
Don’t overcook it, and avoid boiling vigorously once added.

Can I make it vegetarian?
Yes. Use vegetable stock and chickpeas instead of chicken.

Nutrition

(approx. per serving, 4 servings)

Calories: 320–360

Protein: 27–30g

Fat: 8–10g

Carbs: 38–42g

Fiber: 3–5g

Sugar: 4–5g

Conclusion

This lemon chicken couscous soup is light, flavorful, and easy to customize. It balances warmth with freshness, thanks to the citrus and herbs, and it comes together quickly. It’s great for meal prep, and the ingredients are flexible enough to adjust to what you have on hand. If you want, I can turn this into a full meal plan or build a dairy-free or high-protein version for you.