A creamy, cozy soup made with tender chicken, pearl couscous, soft vegetables, and fresh lemon for a bright finish.

3 tablespoons unsalted butter

1 sweet onion, diced

3 carrots, peeled and diced

2 celery ribs, diced

4 garlic cloves, minced

½ teaspoon Italian seasoning

Salt and black pepper, to taste

1½ cups cooked, shredded chicken

5 to 6 cups low-sodium chicken broth

1 cup uncooked pearl couscous

1 cup milk or half-and-half

1½ tablespoons all-purpose flour

1 tablespoon fresh lemon juice

3 tablespoons chopped fresh parsley, plus more for garnish

Lemon wedges, for serving

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1. In a large soup pot, melt the butter over medium-low heat.

2. Add diced onion, carrots, and celery. Season with salt and pepper and cook, stirring occasionally, until softened.

3. Stir in the garlic and Italian seasoning. Cook for another minute.

4. Add the shredded chicken and 5 cups of chicken broth. Bring to a gentle boil, then reduce the heat to a simmer.

5. Stir in the pearl couscous and cook uncovered, stirring occasionally, for about 10 to 12 minutes, until couscous is tender.

6. In a separate container, mix the milk and flour together until smooth. Gradually stir this mixture into the soup.

7. Simmer the soup for another 5 to 10 minutes until it thickens slightly.

8. Stir in lemon juice and fresh parsley. Adjust seasoning with additional salt and pepper if needed.

9. If desired, add the remaining 1 cup of broth to reach your preferred consistency.

10. Serve hot, garnished with extra parsley and a lemon wedge on the side.

Add extra broth if the couscous absorbs too much liquid during storage. Use milk for a lighter result or half-and-half for richer creaminess.