Comforting Greek-style soup with tender chicken, pearl couscous, lemon zest, and crumbled feta for a hearty zesty meal.
# Components:
→ Poultry
01 - 2 boneless, skinless chicken breasts (about 12.3 oz), cut into bite-sized pieces
→ Vegetables
02 - 1 medium yellow onion, finely diced
03 - 2 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
→ Broth & Grains
06 - 6 cups chicken stock (preferably low-sodium)
07 - 3/4 cup pearl couscous
→ Flavorings & Seasonings
08 - 2 tablespoons olive oil
09 - 1 bay leaf
10 - 1 teaspoon dried oregano
11 - Zest and juice of 1 large lemon
12 - Salt and freshly ground black pepper to taste
→ Garnish
13 - 3.5 oz feta cheese, crumbled
14 - 2 tablespoons fresh dill, chopped (optional)
15 - Lemon wedges for serving
# Method:
01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Cook for 5 minutes, stirring occasionally, until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chicken pieces to the pot and cook for 3 to 4 minutes, stirring occasionally, until the surface turns opaque.
04 - Pour chicken stock into the pot. Add bay leaf and dried oregano. Bring to a gentle boil over medium-high heat.
05 - Stir in pearl couscous. Reduce heat to low and simmer uncovered for 15 to 18 minutes, or until couscous is tender and chicken is fully cooked through.
06 - Remove pot from heat and discard bay leaf. Stir in lemon zest and juice. Season generously with salt and freshly ground black pepper to taste.
07 - Ladle soup into individual bowls. Top each serving with crumbled feta cheese and fresh dill if desired. Serve with lemon wedges on the side.
