Remove chicken thighs from the fridge 30 minutes before cooking and pat dry. Season both sides with salt and Italian seasoning.

Chop up the celery, shallot, and garlic. Chop carrots. Slice lemon in half.

In a pot over medium heat, add olive oil and place two lemon halves, flat side down, in the pot to caramelize for 2-3 min. Careful not to let these burn, we just want a golden color. Remove and set to the side.

In the same pot, brown the chicken thighs for 1-2 minutes on each side and set aside.

Add butter if needed, then in goes the celery, shallots and garlic. Sauté for 2-3 minutes. Add in flour and stir for another 2 minutes.

Deglaze with white wine, stir for a minute, and add broth and water. Bring to a boil and then simmer, adding the chicken back in along with a rosemary sprig for 15 minutes, partially covered.

Remove the chicken thighs and roughly chop on a cutting board. Strain the soup and then pour the broth back into the pot.

Bring to a slight bubble over medium heat and then add in the pearl couscous and carrots. Cover and cook until tender (about 8-10 minutes) and then add in the chicken.

Finish by squeezing the caramelized lemon halves into the soup and adjust salt/pepper to your liking. Garnish with fresh Italian parsley.