Greek Chicken Pearl Couscous Soup

Transport your kitchen to the shores of the Mediterranean with this Greek Chicken & Pearl Couscous Soup. This comforting dish blends tender pieces of chicken breast with the satisfying texture of pearl couscous, all brought together in a bright, lemon-infused broth. It is a hearty and zesty meal that offers a perfect balance of warmth and freshness.

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Whether you are looking for a light lunch or a restorative dinner, this soup delivers on every level. The combination of aromatic oregano, savory garlic, and the salty finish of crumbled feta cheese ensures every spoonful is packed with flavor. It is a versatile dish that satisfies the soul while remaining light enough for any season.

Ingredients

• Poultry: 2 boneless, skinless chicken breasts (about 350 g), cut into bite-sized pieces
• Vegetables: 1 medium yellow onion (finely diced), 2 medium carrots (peeled and sliced), 2 celery stalks (sliced), 3 cloves garlic (minced)
• Broth & Grains: 1.5 liters (6 cups) chicken stock (low-sodium), 120 g (3/4 cup) pearl couscous
• Flavorings & Seasonings: 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: 100 g feta cheese (crumbled), 2 tablespoons fresh dill (chopped, optional), lemon wedges for serving

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Instructions

Step 1

Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes, until the vegetables are softened.

Step 2

Stir in the garlic and cook for 1 minute, until fragrant.

Step 3

Add the chicken pieces and cook for 3–4 minutes, stirring occasionally, until just opaque.

Step 4

Pour in the chicken stock, add the bay leaf and oregano. Bring to a gentle boil.

Step 5

Stir in the pearl couscous. Reduce heat to a simmer and cook uncovered for 15–18 minutes, or until the couscous is tender and the chicken is cooked through.

Step 6

Remove from heat. Discard the bay leaf. Stir in the lemon zest and juice. Season with salt and pepper to taste.

Step 7

Ladle the soup into bowls. Top each serving with crumbled feta and fresh dill, if using. Serve with lemon wedges on the side.

Zusatztipps für die Zubereitung

For a richer broth, use homemade chicken stock. If you prefer extra juiciness, you can substitute the chicken breasts with boneless chicken thighs.

Varianten und Anpassungen

To add more greens, stir in a handful of baby spinach in the last 2 minutes of cooking. For a vegetarian version, omit the chicken, use vegetable stock, and add chickpeas for protein.

Serviervorschläge

Serve this soup with a side of crusty bread for a complete and filling meal. The extra lemon wedges on the side allow everyone to adjust the zestiness to their liking.

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Enjoy the wholesome goodness of this homemade Greek Chicken & Pearl Couscous Soup. It is a wonderful way to bring bright, Mediterranean-inspired flavors into your weekly routine.

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Recipe Questions & Answers

→ Can I make this soup ahead of time?

Absolutely. This soup tastes even better the next day as flavors meld together. Store in an airtight container in the refrigerator for up to 3 days. The pearl couscous will continue absorbing liquid, so you may need to add extra broth when reheating.

→ What's the difference between pearl couscous and regular couscous?

Pearl couscous, also known as ptitim or Israeli couscous, consists of larger, spherical wheat granules that are toasted. Regular couscous is tiny and steams instantly. Pearl couscous has a chewy, pasta-like texture and holds up beautifully in soups without becoming mushy.

→ Can I freeze this Greek chicken soup?

Yes, freeze without the feta garnish for up to 3 months. The pearl couscous may soften slightly after thawing, but the soup remains delicious. Reheat gently on the stove, adding extra broth if needed. Top with fresh feta and dill just before serving.

→ What can I substitute for pearl couscous?

Orzo pasta, rice, or small pasta shapes work well as alternatives. Quinoa adds protein and makes it gluten-free if needed. Adjust cooking time accordingly—quinoa typically cooks in 12-15 minutes, while rice may take 18-20 minutes to become tender.

→ How do I prevent the chicken from becoming dry?

Cut chicken into bite-sized pieces and cook just until opaque, about 3-4 minutes. The gentle simmering time ensures the chicken stays tender. Using chicken thighs instead of breasts adds extra moisture and richness. Don't overcook during the initial sauté step.

→ Is there a way to make this dairy-free?

Simply omit the feta cheese or substitute with a dairy-free feta alternative. The soup remains flavorful and satisfying without it. You might increase the lemon juice slightly or add extra fresh herbs like dill or parsley to compensate for the missing tanginess.