Lemon Ginger Chicken Soup

Ingredients

• 15 ml (1 tablespoon)olive oil
• 1 mediumonion, diced
• 1 mediumcarrot, diced
• 2–3celery stalks, diced
• 4 largegarlic cloves, sliced
• 30 ml (2 tablespoons)fresh ginger, chopped
• 450 g (1 lb)chicken breast, cut into bite-size pieces
• 175 g (1 cup)Israeli couscous
• 1.5 litres (6 cups)chicken stock
• 60 ml (4 tablespoons)freshly squeezed lemon juice
• 80 ml (⅓ cup)fresh dill, roughly chopped
• To tastesalt and freshly ground black pepper

Instructions

1. 1

   Soften the vegetables

   Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrot and celery and cook for 5 minutes, stirring occasionally, until softened.

2. 2

   Add aromatics

   Stir in the garlic and ginger and cook for 1 minute, until fragrant.

3. 3

   Cook the chicken

   Add the chicken to the pot and cook until it is no longer pink.

4. 4

   Add couscous and stock

   Stir in the Israeli couscous, then pour in the chicken stock and bring the soup to a boil.

5. 5

   Simmer until tender

   Turn the heat to low, cover the pot and simmer for 15–20 minutes, until the couscous is tender and the chicken is cooked through.

6. 6

   Finish and season

   Take the pot off the heat and stir in the lemon juice and dill. Season with salt and pepper to taste, then serve hot.

What is lemon ginger chicken soup?

This is an American-style chicken soup built around chicken, vegetables and stock, with Israeli couscous making it more substantial. Lemon, ginger and dill give the familiar comforting bowl a fresh, aromatic finish.

Israeli couscous, also called pearl couscous, is a small toasted pasta rather than a grain. Its round shape and gently chewy texture work well in a broth-based soup.

Nutrition and macros by portion

The nutrition label shows one serving as written: 286 calories, 31g protein, 20g carbs, 8g fat.

The couscous and vegetables provide most of the carbohydrates, while the chicken breast supplies much of the protein. Olive oil contributes fat, with smaller amounts also coming from the chicken and stock. To balance the bowl, serve it with a leafy salad or extra non-starchy vegetables.

The aromatic base

Vegetables first: cooking the onion, carrot and celery for 5 minutes softens them and lays down a savoury base. Stir now and then so they cook evenly without catching.

Ginger and garlic: add these after the vegetables and give them just 1 minute in the pot. That brief cooking time releases their aroma while helping prevent the garlic from burning.

Chicken and couscous

Bite-size pieces: cutting the chicken breast into evenly sized pieces helps it cook at a similar rate. Cook it until no longer pink before adding the stock.

Pearl couscous: simmer it in the stock for 15–20 minutes, checking towards the end. It should be tender but still pleasantly chewy.

How to judge doneness

Chicken: check that the largest piece is cooked through before serving. If any pieces still look pink in the centre, continue simmering the soup until they are done.

Broth: the couscous absorbs some liquid as it cooks, so the soup will become fuller and less brothy. Remove it from the heat when the couscous is tender to avoid overcooking.

The lemon and dill finish

Lemon juice: stir it in after taking the pot off the heat, as directed, to keep its flavour bright. Taste the broth before adding salt, particularly if your stock is already seasoned.

Fresh dill: folding it in at the end preserves its fresh, herby character. Serve soon after adding it for the clearest flavour.

Serving ideas

This soup is filling enough to serve on its own, especially with the chicken and couscous in each bowl. A slice of crusty bread is an easy addition for soaking up the broth.

For a simple side, serve it with a leafy salad or extra sliced vegetables. Add a little more lemon at the table if you like a sharper finish.

Recipe notes & tips

• Dice the vegetables to a similar size so they soften at about the same rate.
• Use a pot large enough to hold the stock comfortably once it comes to a boil.
• Stir the couscous into the vegetables before adding the stock to distribute it evenly.
• Check the couscous near the end of the simmer, since cooking time can vary slightly.
• Add salt gradually and taste the broth first, especially when using salted stock.
• Keep the lemon juice and dill for the end so their flavours stay fresh.

Variations

• Add spinach: stir a few handfuls into the hot soup at the end until wilted.
• Use chicken thighs: cut boneless thighs into bite-size pieces in place of the breast.
• Try parsley: use chopped fresh parsley instead of dill for a different herbal finish.
• Add chilli: include a pinch of chilli flakes with the garlic and ginger for gentle heat.
• Use orzo: replace the Israeli couscous with orzo and cook until tender, checking the packet timing.

Common mistakes to avoid

• Overcooking the garlic: add it after the vegetables and cook for just 1 minute so it does not burn.
• Adding lemon too early: stir it in off the heat as directed to keep the flavour bright.
• Skipping the doneness check: cut into a larger chicken piece to make sure it is cooked through.
• Simmering too long: check the couscous from 15 minutes onwards so it stays pleasantly chewy.
• Oversalting the broth: taste the stock and finished soup before seasoning.
• Crowding the pot: use a large pot so the ingredients can simmer evenly in the stock.

How to store

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently in a saucepan until piping hot, adding a splash of stock or water if the couscous has absorbed too much broth. The couscous will continue to soften during storage.

Frequently asked questions