Greek Chicken Pearl Couscous Soup (Print)

Comforting Greek soup with tender chicken, pearl couscous, lemon, and feta.

# Ingredients:

→ Chicken & Broth

01 - 2 boneless, skinless chicken breasts (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

# Instructions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until vegetables are softened.
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.
04 - Add chicken breasts to the pot and simmer for 12 to 15 minutes until cooked through.
05 - Remove chicken and bay leaf from pot. Shred or chop chicken into bite-sized pieces.
06 - Return shredded chicken to 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 season with salt to taste.
08 - Ladle soup into bowls. Top each serving with crumbled feta and fresh dill. Serve with lemon wedges.

# Pro Tips:

01 -
  • It comes together in under an hour and tastes like you spent all day on it.
  • The lemon and feta create this bright, tangy finish that makes every spoonful feel special.
  • It's naturally light yet satisfying enough to be your whole dinner.
02 -
  • Don't cook the couscous too long or it'll turn mushy—10 to 12 minutes is the sweet spot where it's tender but still has personality.
  • Add the lemon juice at the very end, not at the beginning, or the acid will make the soup taste flat instead of bright.
03 -
  • Taste and adjust the salt right before serving—hot soup masks saltiness, so what tastes perfect in the pot might taste underseasoned in a bowl.
  • Make this a day ahead and refrigerate it; the flavors meld overnight and it actually tastes even better the next day.
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