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Greek Chicken Pearl Couscous Soup Recipe

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4 from 6 reviews

This Greek Chicken Pearl Couscous Soup is a warm, comforting, and flavorful dish, perfect for cozy meals any time of the year. Featuring tender chicken, pearl couscous, fresh vegetables, and bright notes of lemon and dill, this gluten-free soup delivers hearty satisfaction with a Mediterranean twist.

Ingredients

Protein and Vegetables

  • 2 boneless, skinless chicken breasts (about 12.3 oz), cut into bite-sized pieces
  • 1 medium yellow onion, finely diced
  • 2 medium carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 3 cloves garlic, minced

Broth and Grains

  • 6 cups chicken stock (preferably low-sodium)
  • 3/4 cup pearl couscous
  • 1 bay leaf
  • 1 teaspoon dried oregano

Fats and Flavorings

  • 2 tablespoons olive oil
  • Zest and juice of 1 large lemon
  • Salt and freshly ground black pepper to taste

Finishing Touches

  • 3.5 oz feta cheese, crumbled
  • 2 tablespoons fresh dill, chopped
  • Lemon wedges for serving

Instructions

  1. Sauté the vegetables: Heat olive oil in a large pot over medium heat. Add finely diced onion, sliced carrots, and celery. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened but not browned.
  2. Add garlic: Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
  3. Cook the chicken: Add the bite-sized chicken pieces to the pot and cook for 3-4 minutes, stirring occasionally, until the chicken just turns opaque but is not fully cooked through.
  4. Add stock and seasonings: Pour in the chicken stock, then add the bay leaf and dried oregano. Bring the mixture to a gentle boil.
  5. Cook the couscous: Stir in the pearl couscous, then reduce the heat to a simmer. Cook uncovered for 15-18 minutes, or until the couscous is tender and the chicken is fully cooked through.
  6. Final flavoring: Remove the pot from heat and carefully discard the bay leaf. Stir in the lemon zest and lemon juice. Season with salt and freshly ground black pepper to taste.
  7. Add toppings and serve: Ladle the soup into bowls and garnish each serving with crumbled feta cheese and chopped fresh dill. Serve with lemon wedges on the side for an extra burst of citrus flavor.

Notes

  • Use low-sodium chicken stock to control the saltiness of the soup.
  • Pearl couscous can be substituted with regular couscous or orzo if preferred, but cooking times may vary.
  • Adjust lemon juice and zest to taste to balance bright acidity.
  • For a spicier version, add a pinch of red pepper flakes when sautéing the vegetables.
  • To make this soup dairy-free, omit the feta cheese or substitute with a dairy-free cheese alternative.

Find it online: https://miracooking.com/greek-chicken-pearl-couscous-soup-recipe/