Start by heating the butter in a large stock pot over medium-low heat. Let it melt and begin to bubble slightly. This is the base of flavors, and you want it to be just warm enough to sauté the vegetables without browning them.
Once the butter is ready, add in the diced sweet onion, carrots, and celery. Sprinkle a generous pinch of kosher salt and pepper over the veggies. Stir occasionally, allowing them to soften for about five to seven minutes. You’ll want to see a nice translucency in the onions.
Next, stir in the minced garlic and Italian seasoning, cooking for another minute. This will release the beautiful aroma of garlic, enhancing the flavor of your soup.
Now it’s time to incorporate the star of our soup: the cooked, shredded chicken. Stir it into the pot, allowing it to warm through for a couple of minutes.
Pour in five cups of chicken stock along with the parmesan rind. Bring the mixture to a boil. Once it reaches a boil, reduce the heat and let it simmer gently for about ten minutes.
Next, stir in the uncooked pearl couscous. This will cook directly in the broth and absorb all those fantastic flavors. Let it cook uncovered, stirring occasionally, until the couscous becomes tender, about ten to twelve minutes.
While the couscous is cooking, prepare a milk slurry. In a shaker cup, combine the milk and flour. Shake well for at least thirty seconds until the mixture is smooth.
Stream the milk slurry into the soup while stirring continuously. This will create a creamy texture as the soup simmers. Allow it to simmer for an additional five to ten minutes, letting it thicken.
After simmering, add the freshly squeezed lemon juice and chopped fresh parsley. Stir well and taste your creation. If it needs more seasoning, add additional kosher salt and pepper to taste.
If the parmesan rind didn’t melt completely, feel free to scoop it out. You can also decide if you want to add more chicken stock depending on how thick or brothy you like your soup. The couscous will continue to soak up the liquid as it sits.
Serve immediately in bowls and garnish with extra parsley, freshly grated parmesan cheese, and a wedge of lemon for spritzing. Enjoy your hearty Creamy Chicken Couscous Soup!
