Step 1

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). Drain and transfer to a cutting board; wipe out pot.

Step 2

While chicken cooks, wash and dry produce. Peel, trim, and halve carrots 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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

Divide soup between bowls; squeeze juice from remaining lemon over top and garnish with dill. Serve with any remaining lemon wedges on the side.