A comforting stovetop soup made with tender chicken, pearl couscous, vegetables, and a silky broth.

3 tablespoons unsalted butter

1 medium sweet onion, diced

3 carrots, peeled and diced

2 celery stalks, diced

4 garlic cloves, minced

½ teaspoon Italian seasoning

Salt and black pepper, to taste

1½ cups cooked, shredded chicken breast

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 extra for garnish

Grated parmesan cheese, for serving (optional)

Lemon wedges, for serving

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1. In a large pot, melt the butter over medium-low heat. Add the onion, carrots, celery, salt, and pepper. Sauté 8–10 minutes until softened.

2. Stir in garlic and Italian seasoning. Add shredded chicken.

3. Pour in 5 cups of broth and bring to a gentle boil. Add couscous and reduce heat to a simmer. Cook 10–12 minutes.

4. Combine milk and flour in a container. Shake until smooth.

5. Slowly pour the slurry into the soup. Simmer 5–10 minutes until thickened.

6. Stir in lemon juice and parsley. Add remaining broth if needed for consistency.

7. Serve hot with parsley, parmesan, and lemon.

Adjust thickness by adding additional broth.

Leftovers will thicken; add broth when reheating.

Rotisserie chicken can be substituted.