There is something incredibly comforting and vibrant about the Greek Chicken Pearl Couscous Soup Recipe that just warms you from the inside out. This dish brings together tender chicken, the delightful bite of pearl couscous, and bright Mediterranean flavors like lemon, oregano, and fresh dill to create a soul-satisfying bowl of goodness. It’s the kind of soup that feels like a hug in a bowl—perfect for any day when you want something wholesome yet exciting. Every spoonful offers a splendid harmony of textures and tastes that will make you keep coming back for more.
Ingredients You’ll Need
These ingredients are wonderfully straightforward yet thoughtfully chosen to build layers of flavor, texture, and color that make this Greek Chicken Pearl Couscous Soup Recipe truly special. Each element plays its part, from the aromatic herbs to the fresh vegetables, creating a soup that’s both nourishing and vibrant.
- Boneless, skinless chicken breasts: Bite-sized pieces that cook quickly and stay tender throughout the soup.
- Yellow onion: Adds a sweet, savory base that enhances the overall depth of flavor.
- Carrots: Bring a gentle sweetness and a pleasant texture contrast.
- Celery stalks: Provide a slight crunch and aromatic freshness.
- Garlic cloves: Minced to infuse the soup with a wonderful fragrant warmth.
- Chicken stock: The hearty liquid that carries all the flavors together; low-sodium preferred to control saltiness.
- Pearl couscous: Offers a tender, chewy bite that’s simply delightful in soup form.
- Olive oil: Used to sauté the vegetables and lightly brown the chicken, imparting richness.
- Bay leaf: Adds a subtle herbal complexity without overpowering the soup.
- Dried oregano: Classic Greek seasoning that lifts the dish with earthiness.
- Lemon zest and juice: Bring a fresh, bright citrus note that balances the heartiness beautifully.
- Salt and freshly ground black pepper: To taste, seasoning the soup perfectly.
- Feta cheese: Crumbled atop each serving, providing creamy tang and that unmistakable Greek touch.
- Fresh dill: Adds an herby brightness that complements the lemon and feta.
- Lemon wedges: Offered on the side for an extra spritz of citrus if desired.
How to Make Greek Chicken Pearl Couscous Soup Recipe
Step 1: Sauté the Base Vegetables
Start by heating olive oil in a large pot over medium heat. Toss in the finely diced yellow onion, sliced carrots, and celery. Let them soften gently for about five minutes, stirring occasionally. This soft veggie base develops the foundational flavors that are crucial to the soup’s rich, comforting character.
Step 2: Add the Garlic
Next, stir in the minced garlic and cook for just a minute until its aroma fills the kitchen. Garlic breathes life into the soup with its warm, inviting scent, but be careful not to let it burn so the flavor stays mellow.
Step 3: Cook the Chicken
Add your bite-sized chicken pieces to the pot. Cook them for three to four minutes, stirring now and then, until they turn opaque. This method locks in the juiciness of the chicken, ensuring every piece stays tender in the final soup.
Step 4: Introduce the Broth and Seasonings
Pour in the chicken stock and add the bay leaf and dried oregano. Bring everything to a gentle boil. These herbs infuse the broth with that distinctive Mediterranean flair, tying all the ingredients into a delicious harmony.
Step 5: Cook the Pearl Couscous
Stir in the pearl couscous, then lower the heat to a simmer. Let the soup cook uncovered for 15 to 18 minutes. During this time, the couscous plumps up, absorbing the savory broth while the chicken finishes cooking. The result is a soup thick with texture and flavor.
Step 6: Brighten with Lemon and Season
Remove the pot from heat and discard the bay leaf. Stir in the fresh lemon zest and juice – this step adds a lively, citrusy brightness that balances the savory richness. Taste the soup and season with salt and freshly ground black pepper as needed.
Step 7: Garnish and Serve
Ladle the piping hot soup into bowls and top each serving with crumbled feta and chopped fresh dill. Offer lemon wedges on the side so everyone can add an extra splash if they want. These final touches elevate the dish into a sophisticated and satisfying meal.
How to Serve Greek Chicken Pearl Couscous Soup Recipe
Garnishes
Crumbled feta cheese and fresh dill are classic toppings that bring creamy saltiness and bright herbaceous notes to the soup. A squeeze of fresh lemon juice just before eating truly completes the flavor profile and adds a refreshing zing.
Side Dishes
This soup pairs beautifully with warm, crusty bread or soft pita to soak up every last drop. A simple Greek salad with tomatoes, cucumbers, and olives on the side would also complement the flavors wonderfully, keeping things light and Mediterranean.
Creative Ways to Present
For a fun twist, serve the soup in individual bread bowls or rustic ceramic bowls that highlight the warm, inviting nature of the dish. Garnishing with a sprig of dill or a sprinkle of extra feta right before serving adds a lovely finishing flourish.
Make Ahead and Storage
Storing Leftovers
This soup keeps really well in the fridge for up to three days. Store it in an airtight container to maintain freshness, and you’ll find the flavors meld even more beautifully over time. Just give it a good stir before reheating.
Freezing
Greek Chicken Pearl Couscous Soup Recipe freezes nicely, too. Make sure to leave some headspace in your freezer-safe container as the couscous may expand slightly. Freeze for up to two months for convenience without sacrificing taste.
Reheating
When you’re ready to enjoy leftovers, reheat the soup gently on the stove over medium-low heat. Stir frequently to prevent sticking and add a splash of chicken stock or water if the soup feels too thick. Avoid microwaving to keep that fresh, homemade texture intact.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Chicken thighs add a bit more richness and stay very moist. Just cut them into bite-sized pieces and adjust cooking time if needed until they’re cooked through and tender.
Is pearl couscous the same as regular couscous?
No, pearl couscous is larger and chewier than regular couscous, which is finer and cooks faster. The pearl variety holds up better in soups, providing a nice texture without becoming mushy.
Can I make this soup vegetarian?
Yes! Substitute the chicken stock with vegetable broth and skip the chicken or replace it with chickpeas for protein. You can still enjoy all those lovely Greek flavors with this tweak.
What if I don’t have fresh dill?
Dried dill can work in a pinch, but fresh is definitely best for that bright herbal note. You could also try fresh parsley or mint as alternatives for a different but tasty flavor.
How long does it take to prepare this soup?
This recipe comes together in about 45 minutes from start to finish, making it a perfect option for a nourishing weeknight meal without spending all day in the kitchen.
Final Thoughts
If you’re looking for a comforting bowl that’s packed with fresh, lively flavors and satisfying textures, the Greek Chicken Pearl Couscous Soup Recipe is a total winner. It’s easy to make, endlessly adaptable, and just downright delicious. Trust me, once you try it, it will quickly become one of your go-to recipes for cozy nights and happy gatherings alike.
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Greek Chicken Pearl Couscous Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Description
This Greek Chicken Pearl Couscous Soup is a hearty and comforting dish combining tender chicken, pearl couscous, and vibrant Mediterranean flavors. Aromatic vegetables sautéed with garlic create a flavorful base, while lemon zest and juice add brightness. Finished with crumbled feta and fresh dill, this soup offers a fresh and satisfying meal perfect for any season.
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
Broth and Seasonings
- 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
Garnish
- 3.5 oz feta cheese, crumbled
- 2 tablespoons fresh dill, chopped
- Lemon wedges for serving
Instructions
- Sauté Vegetables: Heat olive oil in a large pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables are softened, stirring occasionally to prevent sticking.
- Add Garlic: Stir in minced garlic and cook for 1 minute until fragrant, ensuring the garlic does not burn to maintain its delicate flavor.
- Cook Chicken: Add chicken pieces to the pot and cook for 3-4 minutes, stirring occasionally. Cook until the chicken turns just opaque but not fully cooked through.
- Add Broth and Seasonings: Pour in the chicken stock, then add the bay leaf and dried oregano. Bring the mixture to a gentle boil over medium-high heat.
- Cook Couscous: Stir in the pearl couscous. Reduce the heat to a simmer and cook uncovered for 15-18 minutes, stirring occasionally, until the couscous is tender and the chicken is fully cooked.
- Finish Soup: Remove the pot from heat. Discard the bay leaf. Stir in the lemon zest and juice for brightness. Season the soup with salt and freshly ground black pepper to taste.
- Serve: Ladle the soup into bowls. Top each serving with crumbled feta cheese and chopped fresh dill. Serve with lemon wedges on the side for extra zing.
Notes
- Use low-sodium chicken stock to control the salt level in the soup.
- Pearl couscous can be substituted with regular couscous or Israeli couscous if preferred.
- For a vegetarian version, omit the chicken and use vegetable broth, adding chickpeas for protein.
- Fresh dill can be substituted with fresh parsley or oregano for a different herbaceous note.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to prevent overcooking the couscous.
