Greek Chicken Pearl Couscous Soup

Embrace the bright and comforting flavors of the Mediterranean with this Greek Chicken & Pearl Couscous Soup. This dish transforms simple staples like chicken and root vegetables into a vibrant, lemon-infused meal that is both hearty and refreshing. The addition of chewy pearl couscous and salty crumbled feta makes it a satisfying standout for any weeknight dinner.

Save to Pinterest

What sets this soup apart is the garnishing stage. By topping the hot soup with cold, crumbled feta and fresh dill, you create a beautiful contrast in temperature and texture. The feta softens slightly, adding a creamy richness to the herb-scented broth.

Ingredients

• Poultry: 2 boneless, skinless chicken breasts (about 350 g), cut into bite-sized pieces
• Vegetables: 1 medium yellow onion, finely diced; 2 medium carrots, peeled and sliced; 2 celery stalks, sliced; 3 cloves garlic, minced
• Broth & Grains: 1.5 liters (6 cups) chicken stock (preferably low-sodium); 120 g (3/4 cup) pearl couscous
• Flavorings & Seasonings: 2 tablespoons olive oil; 1 bay leaf; 1 teaspoon dried oregano; Zest and juice of 1 large lemon; Salt and freshly ground black pepper, to taste
• Garnish: 100 g feta cheese, crumbled; 2 tablespoons fresh dill, chopped (optional); Lemon wedges, for serving

Instructions

Step 1

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes, until the vegetables are softened.

Step 2

Stir in the garlic and cook for 1 minute, until fragrant.

Step 3

Add the chicken pieces and cook for 3–4 minutes, stirring occasionally, until just opaque.

Step 4

Pour in the chicken stock, add the bay leaf and oregano. Bring to a gentle boil.

Step 5

Stir in the pearl couscous. Reduce heat to a simmer and cook uncovered for 15–18 minutes, or until the couscous is tender and the chicken is cooked through.

Step 6

Remove from heat. Discard the bay leaf. Stir in the lemon zest and juice. Season with salt and pepper to taste.

Step 7

Ladle the soup into bowls. Top each serving with crumbled feta and fresh dill, if using. Serve with lemon wedges on the side.

Zusatztipps für die Zubereitung

For the most flavorful result, use a high-quality homemade chicken stock. If you prefer a more succulent meat, you can substitute the chicken breasts with boneless chicken thighs for extra juiciness.

Varianten und Anpassungen

To sneak in extra nutrients, stir in a handful of baby spinach in the last 2 minutes of cooking. For a vegetarian version, omit the chicken, use vegetable stock, and add a can of drained chickpeas for protein.

Serviervorschläge

This soup is incredibly filling on its own, but it pairs perfectly with a side of warm, crusty bread to dip into the lemon-scented broth. For a complete Mediterranean feast, serve it alongside a crisp side salad.

Save to Pinterest

Whether you are looking for a healthy weeknight dinner or a comforting bowl of soup to brighten a cloudy day, this Greek Chicken & Pearl Couscous Soup delivers a perfect balance of nutrition and zest. Enjoy the savory warmth and the bright citrus finish of this Mediterranean classic.

Recipe FAQs

→ Can I make this soup ahead of time?

Yes, you can prepare this soup up to 2 days in advance. Store it in an airtight container in the refrigerator. The pearl couscous will absorb some liquid, so add a splash of broth when reheating to reach desired consistency.

→ Is pearl couscous the same as regular couscous?

No, pearl couscous (also known as Israeli couscous) is larger, rounder, and has a chewier texture compared to the tiny granules of North African couscous. It holds up beautifully in soups and doesn't become mushy.

→ Can I freeze this soup?

You can freeze this soup for up to 3 months. However, the couscous texture may change slightly upon thawing. For best results, slightly undercook the couscous if planning to freeze, and add fresh garnishes after reheating.

→ What can I substitute for pearl couscous?

Orzo pasta, rice, or small pasta shapes like ditalini work well as substitutes. Adjust cooking time accordingly—rice takes longer to cook, while orzo cooks in about 8-10 minutes.

→ How do I make this vegetarian?

Replace chicken with chickpeas or white beans, use vegetable stock instead of chicken stock, and skip the feta or use a dairy-free alternative. The result remains hearty and satisfying.

→ Can I use chicken thighs instead of breasts?

Absolutely. Boneless chicken thighs work wonderfully and stay juicier during cooking. Just trim excess fat and cut into bite-sized pieces before adding to the pot.