2.4KThis Healthy Lemon Artichoke Chicken Soup is the best soup you can make during this cold season. Made with israeli couscous, artichokes and lemon. It’s such a light, healthy but filling and full of nutrients recipe. All you need on a cold, rainy day!
This Healthy Lemon Artichoke Chicken Soup is the best soup you can make during this cold season. Made with israeli couscous, artichokes and lemon. It’s such a light, healthy but filling and full of nutrients recipe. All you need on a cold, rainy day! 
Some time ago I put together a few random ingredients I had on hand and that’s how this soup was created. Totally by an accident! And that’s sometimes the best recipes are created. The addition of israeli cousous makes this soup unique and delicious. Plus you’ll love the texture of the couscous and the fact that it stays on the spoon better than noodles!
LEMON CHICKEN SOUP
Can’t think of a better meal than a bowl of hot soup on a cold day. This lemon artichoke soup is such a delicious twist on a traditional chicken soup. Plus it’s made in one pot with handful of ingredients. The vegetables are sautéed, then cooked in a broth with chicken, israeli couscous and artichokes. The soup is finished off with fresh dill and lemon juice. It’s hearty, lemony and full of nutrients.
CHICKEN AND ARTICHOKE SOUP INGREDIENTS
Chicken breast – always try to pick the best quality chicken possible
Avocado oil
Vegetables. onion, carrots, celery stalks, garlic cloves
Broth. You can use vegetable, chicken or chicken bone broth
Couscous. You can use pearl or israeli couscous. Or substitute it for rice or orzo pasta. If you want to keep the recipe paleo friendly, use cauliflower rice.
Artichokes – use frozen artichokes or the ones in the jar. Make sure to drain them before adding to the soup
Dill – fresh if possible
Lemon – juiced and zested
pink salt & black pepper
HOW DO YOU MAKE LEMON CHICKEN SOUP WITH COUSCOUS?
Add oil to a large dutch oven or pot and preheat over medium high heat. Once hot, add in onion, carrots, celery, garlic and a generous pinch of salt. Cook for a few minutes until softened.
Add chicken breasts, couscous, pour the broth, bring to a simmer and cook for about 20-25 minutes until the chicken is fully cooked (that will depend on thickness of the breasts).
Remove the chicken, place on the cutting board and cut up in small pieces or shred using two forks. Add the chicken back in the pot along with artichokes, fresh dill, lemon juice and zest. Season with salt and black pepper.
HOW LONG CAN CHICKEN SOUP LAST IN THE FRIDGE?
The maximum of 5 days. I bet you it will be gone before that!
FREEZING CHICKEN SOUP
Once the soup had cooled down, place it in airtight container and freeze for up to 5-6 months for the best quality.
I hope you love this healthy lemon artichoke chicken soup! Don’t forget to check out other easy and healthy soup recipes on the blog. If you try it yourself, don’t forget to use hashtag #natteats and tag @natteats. I LOVE seeing your creations! If you’d like to stay updated with my recipes, go ahead and subscribe, like my page on Facebook or follow on Instagram.
PrintHealthy Lemon Artichoke Chicken Soup
- Total Time: 40 minutes
- Yield: 4-6 1x
Description
This Healthy Lemon Artichoke Chicken Soup is the best soup you can make during this cold season. Made with israeli couscous, artichokes and lemon. It’s such a light, healthy but filling and full of nutrients recipe. All you need on a cold, rainy day!
Ingredients
Scale
1 lb boneless skinless chicken breast
1 tbsp avocado oil
1 medium onion, chopped
2 medium carrots, chopped
2 celery stalks, chopped
4 garlic cloves, minced
64 oz vegetable, chicken broth or bone broth
1 cup pearl or Israeli couscous
8 oz artichokes
1/4 cup fresh dill
juice & zest from one lemon
pink salt & black pepper
Instructions
- Add oil to a large dutch oven or pot and preheat over medium high heat. Once hot, add in onion, carrots, celery, garlic and a generous pinch of salt. Cook for a few minutes until softened.
- Remove the chicken, place on the cutting board and cut up in small pieces or shred using two forks. Add the chicken back in the pot along with artichokes, fresh dill, lemon juice and zest. Season with salt and black pepper if necessary. Enjoy immediately or store in airtight container in the fridge for up to 5 days or frozen for 5 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes