Greek Chicken & Pearl Couscous Soup (Printable)

Comforting Greek-inspired soup with tender chicken, zesty lemon, pearl couscous, and creamy feta crumble.

# Components:

→ Chicken & Broth

01 - 2 boneless, skinless chicken breasts (about 14 oz)
02 - 5 cups low-sodium chicken broth
03 - 1 bay leaf

→ Vegetables & Aromatics

04 - 1 medium yellow onion, finely chopped
05 - 2 medium carrots, peeled and diced
06 - 2 celery stalks, diced
07 - 3 garlic cloves, minced
08 - 2 tablespoons extra virgin olive oil

→ Soup Base

09 - 3/4 cup pearl couscous
10 - Zest and juice of 1 large lemon
11 - 1/2 teaspoon dried oregano
12 - 1/4 teaspoon ground black pepper
13 - Salt, to taste

→ Garnish

14 - 3 oz feta cheese, crumbled
15 - 2 tablespoons fresh dill, chopped
16 - Lemon wedges, for serving

# Method:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until vegetables begin to soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth and add bay leaf. Bring to a gentle simmer over medium-low heat.
04 - Add chicken breasts to the simmering broth and cook for 12 to 15 minutes until cooked through.
05 - Remove chicken breasts and bay leaf from the pot. Shred or chop the chicken into bite-sized pieces.
06 - Return shredded chicken to the pot. Stir in pearl couscous, oregano, lemon zest, and black pepper. Simmer for 10 to 12 minutes until couscous is tender.
07 - Add lemon juice and adjust seasoning with salt to taste.
08 - Ladle soup into bowls and top each serving with crumbled feta cheese and fresh dill. Serve with lemon wedges on the side.

# Expert Advice:

01 -
  • It's genuinely fast, which means you can pull dinner together on a weeknight without stress or shortcuts.
  • The lemon and feta do all the heavy lifting in the flavor department, so you don't need fancy ingredients or technique.
  • Leftovers taste even better the next day when the broth absorbs more seasoning, making it a gift to your future self.
02 -
  • Don't skip the two-stage lemon approach—zest in the broth for subtle flavor, juice at the end for brightness that makes people sit up and take notice.
  • Pearl couscous absorbs liquid more slowly than regular couscous, so set a timer and taste it after ten minutes rather than guessing, because overcooked couscous turns to mush.
  • The feta and dill are not optional garnishes; they're the moment when this stops being plain chicken soup and becomes something Mediterranean and special.
03 -
  • Make this soup the night before if you can, because the flavors marry overnight and it tastes even better reheated gently on the stove—just add a splash of water or broth since couscous absorbs liquid as it sits.
  • Substitute baby spinach or kale in the last five minutes if you want vegetables that taste fresher, or use a Parmesan rind while simmering the broth if you want something richer and less traditionally Greek.
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