Ingredients
Soup Base
- 3 tablespoons unsalted butter
- 1 sweet onion, diced
- 3 carrots, peeled and diced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- Kosher salt and pepper, to taste
- ½ teaspoon Italian seasoning
Protein & Liquid
- 1 ½ cups cooked, shredded chicken
- 5 to 6 cups chicken stock
- 1 parmesan cheese rind
Grains & Thickeners
- 1 cup uncooked pearl couscous
- 1 cup milk or half and half
- 1 ½ tablespoons flour
Finishing Touches
- 1 tablespoon freshly squeezed lemon juice
- 3 tablespoons fresh parsley, plus more for topping
- Parmesan cheese, for topping
- Lemon wedges, for spritzing
Instructions
- Sauté Vegetables: Heat the unsalted butter in a large stock pot over medium-low heat. Add the diced onion, carrots, celery, and a big pinch of kosher salt and pepper (about ½ teaspoon each) and cook, stirring occasionally, until the vegetables soften. Stir in the minced garlic and Italian seasoning, then add the shredded chicken to combine.
- Add Stock and Couscous: Pour in 5 cups of chicken stock and add the parmesan rind to the pot. Bring the mixture to a boil, then reduce heat to a simmer. Stir in the pearl couscous. Cook uncovered, stirring occasionally, until the couscous is tender, about 10 to 12 minutes.
- Prepare Milk Slurry and Thicken Soup: In a shaker cup or small jar, combine the milk and flour and shake vigorously for at least 30 seconds to make a smooth slurry. Gradually stream this milk slurry into the simmering soup while stirring continuously. Allow the soup to simmer for another 5 to 10 minutes until it thickens slightly.
- Add Lemon and Parsley, Adjust Seasoning: Stir in freshly squeezed lemon juice and fresh parsley. Taste the soup and add extra salt and pepper as needed. If the parmesan rind is still intact, remove and discard it. If desired, add the additional 1 cup of chicken stock for a brothier consistency—the couscous will absorb it over time.
- Serve: Ladle the soup into bowls and serve immediately. Garnish with a sprinkle of fresh parsley, grated parmesan cheese, and a lemon wedge for spritzing to add brightness.
Notes
- For a richer soup, use half and half instead of milk.
- The parmesan rind adds depth of flavor; don’t skip it, but be sure to remove it before serving.
- Adjust the amount of chicken stock based on your preferred soup consistency.
- Fresh parsley and lemon juice brighten the flavors; add them last for maximum freshness.
- This soup freezes well; reheat gently to avoid separating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Halal
