Pin There's something about the smell of lemon zest hitting hot olive oil that instantly transports me to a sun-washed kitchen in Athens, even though I've never been there. My neighbor Maria brought over a pot of this soup one cold February evening, and the moment I tasted it, I understood why she made it so often—it's the kind of dish that feels both elegant and deeply comforting, like a warm hug that happens to be delicious.
I made this for my book club on a rainy Tuesday, and what surprised me most was how it brought everyone together without being fussy. One person asked for the recipe before dessert was even served, and now three of us make it on rotation when we need something that feels a little fancy but doesn't stress us out.
Ingredients
- Boneless, skinless chicken breasts (2, about 400 g): They cook quickly and become wonderfully tender in the broth, absorbing all those Mediterranean flavors.
- Low-sodium chicken broth (1.2 liters or 5 cups): This is your foundation, so don't skimp on quality—it makes a real difference in the final taste.
- Bay leaf (1): A small addition that adds subtle depth without overpowering anything else.
- Medium yellow onion (1, finely chopped): The aromatic base that everything else builds on.
- Medium carrots (2, peeled and diced): They soften beautifully and add natural sweetness to balance the lemon.
- Celery stalks (2, diced): Essential for that classic mirepoix flavor profile that makes soups feel homemade.
- Garlic cloves (3, minced): Just enough to be present without being aggressive.
- Extra virgin olive oil (2 tablespoons): Use the good stuff here—you'll notice the difference in every spoonful.
- Pearl couscous (150 g or 3/4 cup): These little round grains have texture and substance, unlike regular couscous.
- Lemon (1 large, zest and juice): This is what makes the whole soup sing; don't skip the zest.
- Dried oregano (1/2 teaspoon): The signature Greek herb that ties everything to the Mediterranean.
- Ground black pepper (1/4 teaspoon): Freshly ground tastes infinitely better than pre-ground.
- Salt, to taste: Add gradually at the end so you don't oversalt.
- Feta cheese (80 g or about 3 oz, crumbled): The creamy, salty finish that makes you want another bowl.
- Fresh dill (2 tablespoons, chopped): Bright and herbaceous, it's the final flourish that elevates everything.
- Lemon wedges: Serve alongside for people who want extra tang.
Instructions
- Start with the aromatics:
- Heat olive oil in a large pot over medium heat, then add onion, carrots, and celery. Let them soften for about 5 minutes, stirring occasionally—you'll know they're ready when the onion turns translucent and the whole kitchen smells like home cooking.
- Wake up the garlic:
- Add minced garlic and cook for just 1 minute until fragrant. Don't let it brown or it'll taste bitter.
- Build the broth base:
- Pour in the chicken broth, add the bay leaf, and bring everything to a gentle simmer. You want a soft bubble, not a rolling boil.
- Poach the chicken:
- Add the chicken breasts and let them simmer for 12 to 15 minutes until cooked through. The meat should be opaque all the way through when you cut into the thickest part.
- Shred and return:
- Remove the chicken and bay leaf, then shred or chop the chicken into bite-sized pieces. Return it to the pot so it soaks up the flavors while the couscous cooks.
- Add the couscous and seasonings:
- Stir in the pearl couscous, oregano, and lemon zest. Simmer for 10 to 12 minutes until the couscous is tender but still has a slight bite to it.
- Finish with brightness:
- Squeeze in the lemon juice and taste for salt. This is your moment to adjust—add it slowly and keep tasting.
- Plate and garnish:
- Ladle into bowls and top each serving with crumbled feta and fresh dill. Serve with lemon wedges on the side so people can add as much tang as they want.
Pin What I didn't expect was how this soup became my go-to when I'm cooking for someone who's having a rough time. There's something about homemade soup that says you care, and this one in particular feels both nourishing and celebratory at the same time.
The Magic of Pearl Couscous
Regular couscous dissolves almost into nothing, but pearl couscous holds its shape and adds real texture to the soup. I learned this by accident when I grabbed the wrong box at the store, and it completely changed how I think about this dish—suddenly it wasn't just broth with chicken, it had substance and chew. Every bite feels more substantial and satisfying.
Lemon as the Star
The lemon does two completely different jobs here: the zest goes in with the couscous to infuse the whole pot with subtle citrus flavor, while the juice gets added at the very end as a bright finishing touch. I used to add it all at once and couldn't figure out why the soup tasted flatter than I wanted. Once I separated them, everything clicked into place and the soup finally tasted like what I was imagining.
Making It Your Own
This recipe is forgiving and actually wants you to play with it. Some nights I add a handful of baby spinach in the last few minutes, other times I use bone-in chicken thighs for a richer broth that tastes more like something Maria's grandmother made. The structure stays the same, but the story changes.
- Fresh spinach or kale can be stirred in during the last 5 minutes of cooking for added greens.
- Use bone-in, skin-on chicken thighs instead of breasts for deeper flavor and a silkier broth.
- A Parmesan rind simmered with the broth adds umami depth that makes people ask what your secret ingredient is.
Pin This soup reminds me that the best meals are the ones that come from a place of wanting to feed people well. Serve it with crusty bread and watch it disappear.
Recipe Q&A
- → Can I make this soup ahead of time?
Yes, this soup stores beautifully. The pearl couscous may absorb additional liquid, so add extra broth when reheating. Keep for up to 4 days refrigerated.
- → What can I substitute for pearl couscous?
Orzo pasta, rice, or traditional small couscous work well. Adjust cooking times accordingly—rice will need longer, while small couscous cooks faster.
- → Is this soup gluten-free?
No, pearl couscous contains gluten. For a gluten-free version, substitute with rice, quinoa, or gluten-free pasta.
- → Can I use rotisserie chicken?
Absolutely. Skip steps 4-5 and add shredded rotisserie chicken when you would return the cooked chicken to the pot.
- → How do I prevent the couscous from getting mushy?
Don't overcook—pearl couscous should be tender with a slight bite. If making ahead, store the couscous separately and combine when reheating.
- → Can I freeze this soup?
Yes, though the couscous texture may soften slightly. Freeze without the feta and dill, adding fresh garnishes after reheating.