Wash and dry produce.

Trim, peel, and halve carrots lengthwise; cut crosswise into ¼-inch-thick half-moons. Quarter lemon. Pick and roughly chop fronds from dill.

Open package of chicken* and drain off any excess liquid.

Heat a drizzle of oil in a medium pot (large pot for 4 servings) over medium-high heat. Add chicken and season with salt and pepper. Cook, stirring occasionally, until lightly browned, 3 minutes.

Stir in carrots, couscous, stock concentrate, mirepoix paste, and 3 cups water (6 cups for 4 servings). Bring to a boil, then cover and reduce heat to medium low. Cook until couscous is tender and chicken is cooked through, 6-8 minutes.

While soup cooks, halve and toast ciabatta. Spread 1 TBSP butter (2 TBSP for 4 servings) over cut sides of ciabatta. Cut each half on a diagonal. 

Once soup is done, remove pot from heat. Add juice from one lemon wedge (two wedges for 4 servings) and as much dill as you like. Stir to combine. Taste and season with salt, pepper, and more lemon juice if desired. 

Divide soup between bowls. Serve with ciabatta toasts and any remaining lemon wedges on the side.