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Greek Chicken Pearl Couscous Soup Recipe

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3.9 from 1 review

Greek Chicken Pearl Couscous Soup is a warm and comforting dish featuring tender chicken, pearl couscous, and vibrant Greek flavors like lemon, oregano, and feta cheese. This gluten-free soup is perfect for cozy dinners and serves six people.

  • Total Time: 45 minutes
  • Yield: 6 servings

Ingredients

Chicken 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

Soup Base

  • 6 cups chicken stock (preferably low-sodium)
  • 3/4 cup pearl couscous
  • 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

Finishing Touches

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

Instructions

  1. Prepare the Ingredients: Start by cutting the chicken breasts into bite-sized pieces. Finely dice the onion, peel and slice the carrots, slice the celery stalks, and mince the garlic cloves to have everything ready for cooking.
  2. Sauté Vegetables and Chicken: Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables begin to soften, about 5 minutes. Add the minced garlic and cook for an additional minute until fragrant. Then, add the chicken pieces and sauté until they turn white and start cooking through, about 4-5 minutes.
  3. Add Broth and Seasonings: Pour in the 6 cups of chicken stock, then add the bay leaf and 1 teaspoon dried oregano. Stir in the pearl couscous and bring the mixture to a gentle boil. Reduce heat and let it simmer uncovered for about 10-12 minutes or until the couscous is tender and the chicken is cooked through.
  4. Season and Add Lemon: Once the couscous and chicken are cooked, add the zest and juice of 1 large lemon to the soup. Season with salt and freshly ground black pepper to taste. Stir well and remove the bay leaf.
  5. Serve with Garnishes: Ladle the soup into bowls and top with crumbled feta cheese and chopped fresh dill. Serve with additional lemon wedges on the side for extra brightness as desired.

Notes

  • Use low-sodium chicken stock to control the saltiness of the soup.
  • For a creamier texture, you can add a splash of cream or yogurt just before serving.
  • Fresh dill can be substituted with fresh parsley if preferred.
  • Ensure the pearl couscous is fully cooked for the best texture; avoid overcooking to prevent it from becoming mushy.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: Greek
  • Diet: Gluten Free

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