This lemon ginger chicken soup is the get-well soup you need to help you feel better if you’re under the weather. It’s a nourishing soup packed with immunity-boosting ingredients, and it tastes absolutely amazing!
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If you’ve been looking for the ultimate soup to give you an instant boost when you’re not feeling well, you’ve just found it!
This lemon ginger chicken soup is packed with nutritious ingredients and feels just like a hug in a bowl.
This feel better soup is more than just comfort food, though — it's a vibrant and satisfying meal in itself.
The Israeli couscous adds a hearty texture, while the bright pops of lemon and dill add so much extra flavor. It's the perfect balance of warmth, flavor, and immune-supporting goodness.
Whether you're fighting off a cold or just looking for a cozy and delicious weeknight meal, this lemon ginger chicken soup is sure to hit the spot.
The flavors become even more delicious the next day, so make a big batch and enjoy the leftovers!
Why you’ll love this lemon ginger chicken soup
- Super comforting and packed with flavor – perfect for chilly days or when you’re feeling under the weather.
- Easy to make — this get-well soup comes together quickly, so you can enjoy a bowl right when you need it.
- Extra nutritious — it’s packed with bright, healthy ingredients that give you that feel-good boost.
What you’ll need
Olive — Use a good quality extra virgin olive oil for the best flavor.
Onion, carrot and celery — This classic trio, also known as mirepoix, forms the aromatic base of any good soup. Choose fresh, firm vegetables and dice them evenly to ensure uniform cooking.
Garlic and ginger — Fresh is best! Chopping the garlic and ginger yourself results in the most potent flavor and the best immune-boosting properties.
Chicken — Boneless, skinless chicken breasts work well, but for more flavorful broth, try using bone-in chicken thighs.
Israeli couscous — Also known as pearl couscous, this larger type has a delightful, chewy texture. You can toast the couscous beforehand or dry-roast it in the pot before adding the liquid for a subtle nutty flavor.
Chicken stock — Using low-sodium chicken stock allows you to control the saltiness of your soup.
Lemon — Freshly squeezed lemon juice is essential for vibrancy.
Dill — Fresh dill offers the best flavor, but if you only have dried dill, reduce the amount by about half.
How to make lemon ginger chicken soup
Add the garlic and ginger and cook for another minute until fragrant.
Add the chicken to the pot and cook until no longer pink.
Stir in the Israeli couscous, then pour in the chicken stock and bring to a boil.
Reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the couscous is tender and the chicken is cooked through.
Remove the pot from heat. Stir in the lemon juice and dill. Season with salt and pepper to taste and serve hot.
- To save time, use pre-cooked shredded rotisserie chicken instead of cooking raw chicken. Add it toward the end of the cooking process.
- After browning the chicken, add a splash of the chicken stock to the pot and scrape up any browned bits from the bottom. This adds tons of flavor!
- Follow package directions for al dente couscous. Overcooked couscous becomes mushy.
Substitutions and variations
- Swap the protein: Try ground turkey, shredded rotisserie chicken, or even cubed firm tofu for a vegetarian/vegan alternative.
- Amp up the veggies: Add other vegetables like mushrooms, zucchini, bell peppers, or spinach for extra flavor and nutrients.
- Play with the spices: Add a pinch of red pepper flakes for a touch of heat, or incorporate warming spices like ground cumin or turmeric.
What to serve with chicken and couscous soup
- Crusty bread: A classic go-to for soaking up the flavorful broth. Try a rustic loaf of sourdough or a simple baguette.
- Crispy foccacia: This rosemary focaccia is one of my favorite sides for a soup!
- Roasted vegetables: Roasted root vegetables like carrots, parsnips, or brussels sprouts would make a satisfying and healthy side dish.
Leftovers and storage
- Storing: Let the soup cool completely before transferring to an airtight container. Store in the refrigerator for up to 3-4 days.
- Reheating: Gently reheat the soup on the stovetop over medium-low heat until warmed through. You may want to add a splash of extra broth or water if the soup has thickened too much.
- Freezing: Freeze individual portions for up to 2 months in freezer-safe containers or bags. To reheat, thaw overnight in the refrigerator and warm on the stovetop.
If you liked this lemon ginger chicken soup, you might also like some of my other easy soup recipes:
- Lentil Chorizo Soup
- Kale and White Bean Sausage Soup
- Easy Chickpea Soup
- Creamy Tuscan Chickpea Soup
- Chicken White Bean Soup
- 1 tablespoon olive oil
- 1 medium onion, diced
- 1 medium carrot, diced
- 2-3 celery stalks, diced
- 4 large garlic cloves, sliced
- 2 tablespoons fresh ginger, chopped
- 1 lb (450 g) chicken breast, cut into bite-size pieces
- 1 cup (175 g) Israeli couscous
- 6 cups (1.5 liters) chicken stock
- 4 tablespoons lemon juice, freshly squeezed
- ⅓ cup fresh dill, roughly chopped
- Salt and freshly ground black pepper to taste
- Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the onion, carrot, and celery to the pot and cook for 5 minutes, stirring occasionally, until softened.
- Add the garlic and ginger and cook for another minute until fragrant.
- Add the chicken to the pot and cook until no longer pink.
- Stir in the Israeli couscous, then Pour in the chicken stock and bring to a boil.
- Reduce heat to low, cover the pot, and simmer for 15-20 minutes, or until the couscous is tender and the chicken is cooked through.
- Remove the pot from heat. Stir in the lemon juice and dill. Season with salt and pepper to taste and serve hot.
Amount Per Serving: Calories: 286Total Fat: 8gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 71mgSodium: 473mgCarbohydrates: 20gFiber: 1gSugar: 5gProtein: 31g
Nutritional information is an estimate provided by an online nutrition calculator.