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Lemon Ginger Couscous Chicken Soup

This lemon chicken couscous soup is warming and comforting - a hug in a bowl! Loaded with fresh ginger and lemon zest, it's made with couscous instead of noodles for the ultimate cozy feel. It's so good!
5 from 24 votes
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  • 3 tablespoons unsalted butter
  • 1 sweet onion, diced
  • 4 garlic cloves, minced
  • 3 carrots, peeled and diced
  • 3 celery sticks, diced
  • 2 tablespoons chopped fresh ginger
  • kosher salt and pepper
  • 1 ½ to 2 cups cooked, chopped chicken
  • 1 parmesan cheese rind, optional
  • 7 to 8 cups chicken stock
  • 1 1/4 cups pearl couscous
  • ¼ cup chopped fresh herbs, like parsley
  • 1 tablespoon freshly grated lemon zest
  • ½ lemon, freshly juiced
  • parmesan cheese, for topping
  • lemon wedges, for spritzing
  • Crusty bread, for serving


  • Heat the butter in a large stock pot over medium-low heat. Add in the onion, carrots, celery, ginger and garlic with a big pinch of salt and pepper - I’d say at least ½ teaspoon salt and pepper to start. Cook, stirring occasionally, until the vegetables soften. Stir in the shredded chicken.
  • Add in the chicken stock and the parmesan rind. Bring the mixture to a boil. Add the couscous and reduce to a simmer. Cook, stirring occasionally, until the couscous has cooked, about 10 to 15 minutes.
  • Stir in the lemon zest, lemon juice and fresh herbs. Taste and season additionally with salt and pepper if needed. Serve with extra parmesan, herbs and lemon wedges. Oh and crusty bread!


You can prep this entire soup ahead of time, but cook the couscous separately so it doesn't soak up all the broth. I suggest decreasing the broth of the soup to 5 or 6 cups total. Cook and store the couscous separately, then combine the 2 when you're ready to heat and eat!

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