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
Scale
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.
