One-Pot Creamy Lemon-Dill Chicken Soup
with Couscous & Scallions
- Wheat
- Milk
What’s the big dill with this soup? First of all, we believe dill is one of the most underrated flavors of all time. Pickles have their place, of course, but this herb also offers a natural citrus-like flavor with grassy undertones that shine when paired with a variety of flavors. The herb abounds in this lemony soup with tender poached chicken, celery, carrots, and toasted pearl couscous. Everything’s swirled with crème fraîche for a creamy-dreamy texture, then topped with our fave feathery herb that’s sure to turn you #TeamDill once and for all!
Ingredients
10 ounce
Chicken Cutlets
3 ounce
Carrot
2.5 ounce
Celery
1 clove
Garlic
2 unit
Scallions
1 unit
Lemon
¼ ounce
Dill
½ cup
Israeli Couscous
(Contains: Wheat)
3 unit
Chicken Stock Concentrate
4 tablespoon
Crème Fraîche
(Contains: Milk)
Not included in your delivery
1 teaspoon
Cooking Oil
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Place chicken* in a large pot with enough salted water to cover by 2 inches. Cover and bring to a boil; cook until mostly cooked through, 5-8 minutes (it’ll finish cooking later). • Turn off heat. Drain and transfer chicken to a cutting board; wipe out pot.
• While chicken cooks, wash and dry produce. • Peel, trim, and halve carrot lengthwise; thinly slice into half-moons. Halve celery lengthwise; thinly slice crosswise. Peel and mince or grate garlic. Trim and thinly slice scallions, separating whites from greens. Zest and quarter lemon. Pick and finely chop fronds from dill.
• Heat a drizzle of oil in pot used for chicken over medium-high heat. Add carrot, celery, a big pinch of salt, and pepper. Cook, stirring occasionally, until veggies are lightly browned and slightly softened, 3-5 minutes. • Add garlic and scallion whites; cook, stirring, until fragrant, 1 minute.
• Stir in 3½ cups of water (6 cups for 4 servings), couscous, and stock concentrates, scraping any browned bits from bottom of pot. Cover and bring to a boil, then immediately reduce heat to a low simmer. Cook, covered, until couscous is tender, 7-9 minutes.
• Once chicken is cool enough to handle, using two forks, shred into bite-size pieces. Return chicken to pot with couscous (add chicken even if couscous is not done) until chicken is cooked through, 2-3 minutes. Remove pot from heat. • Stir in scallion greens, crème fraîche, lemon zest, and juice from half the lemon (whole lemon for 4 servings). Season generously with salt (start with 1 tsp, then taste and add more from there if desired) and pepper.
• Divide soup between bowls; squeeze juice from remaining lemon over top and garnish with dill. Serve with any remaining lemon wedges on the side.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the bright, lemony taste with dill, though some found it too mild; adding extra herbs or stock boosted flavor 🍲.
- Ease of prep: Quick and simple one-pot meal, though a few noted longer prep time than expected for chopping vegetables.
- Suggestions: Consider pan-frying or roasting chicken instead of boiling for more flavor; add extra veggies or garlic for depth.
- Leftovers: Tastes even better the next day as flavors meld; some found couscous absorbed too much liquid when stored.
- Texture: Some wished for a thicker, creamier consistency; others enjoyed the light, brothy nature with tender couscous.
Reviews from our home cooks
We can't get enough of this tangy and creamy concoction! The chicken came out super tender and the dill added the perfect flavor to finish off the dish! We can't wait to have this again! Definitely a one pot wonder!
The veggies, chicken, dill, and creamy soup come together nicely. Probably the only thing that I slightly didn't like was the slightly long prep time (Takes time to chop up the celery, carrots, dills, scallions)
A really good soup and easy to make. I didn't use all the dill - that would have overpowered the soup. It's got more of a tang from the lemon than "chickeny" from a traditional chicken soup.
This was a lovely soup, but the proportions of ingredients were not quite right. I had to add a LOT more celery (only received 3 tiny pieces with my recipe), a LOT more dill, and there was not enough creme fraiche to make the soup actually creamy. Directions could have been clearer, too -- I followed exactly, and thus did not turn down the heat under the chicken after bringing to a boil -- so my chicken turned out a bit tough. Otherwise, I really liked this soup and would make it again, with certain changes.
Who would have thought soup would be one of our favorite dishes so far? It really is a one-pot meal. I do think there were too many lemons for this dish (we altered the amount because we thought it was too much), I think we used half of what was in the recipe and it was still really lemony.
The lemon & dill flavors in the soup weren't a hit with me and my family and it seemed lacking in a seasoning. We ended up adding Italian seasoning and it was fantastic. Would buy again and just not add the lemon and dill and instead add the Italian seasoning. Really loved all the fresh veggies, couscous, and chicken.
This was unexpectedly a HUGE hit. I make homemade chicken noodle soup all the time, but the lemon/dill/creme fresh combination really elevated it. We'll make this one again.
New one to us and we loved it! However, I didn't cook it per instructions and it was great! I sautéed the veggies, then pushed them aside, then browned the small pieces of raw chicken. I used all the lemon juice in the pot. I saw no reason to float it on top. I added some dill into the soup as well as garnish. Anyway, it turned out great!
I made this soup for my fiancé's 90 year old mom and she raved about the dill in the soup. She said she would have never thought to use dill in chicken soup. Parsley yes, but not dill and she certainly savored it! Same with using couscous. Great and innovative idea!
