Greek Chicken Pearl Couscous Soup (Printable Version)

Comforting Greek chicken and lemon soup with pearl couscous and feta topping

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 12 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, 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
15 - Lemon wedges for serving

# How to Make It:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables are softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chicken pieces and cook for 3 to 4 minutes, stirring occasionally, until just opaque.
04 - Pour in chicken stock, add bay leaf and oregano. Bring to a gentle boil.
05 - Stir in pearl couscous. Reduce heat to a simmer and cook uncovered for 15 to 18 minutes until couscous is tender and chicken is fully cooked.
06 - Remove from heat and discard bay leaf. Stir in lemon zest and juice. Season with salt and pepper to taste.
07 - Ladle soup into bowls. Top each serving with crumbled feta and fresh dill. Serve with lemon wedges on the side.

# Expert Tips:

01 -
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • The lemon and feta give it brightness without requiring any exotic ingredients you can't find.
  • One pot means minimal cleanup, which feels like a gift on nights you're tired.
02 -
  • Don't skip removing the bay leaf—it can be a nasty surprise in a spoonful and tastes unpleasant if accidentally bitten.
  • Add the lemon juice at the very end or it can curdle the feta; if that happens it still tastes fine but won't look as clean and pretty.
  • Pearl couscous really does make a difference here compared to regular couscous, which can get gluey when sitting in broth.
03 -
  • If your couscous seems hard after the cooking time, cover the pot for two minutes off heat and let residual steam finish the job instead of adding more liquid.
  • Lemon zest matters more than you'd think—it gives the soup a sophistication that juice alone misses, so invest in a microplane.
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