# What You'll Need:
→ 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
# How to Make It:
01 - In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Sauté for 5 minutes until softened.
02 - Stir in the garlic and cook for 1 minute until fragrant.
03 - Pour in the chicken broth, add the bay leaf, and bring to a gentle simmer.
04 - Add the chicken breasts to the pot. Simmer for 12–15 minutes, or until the chicken is cooked through.
05 - Remove the chicken and bay leaf. Shred or chop the chicken into bite-sized pieces.
06 - Return the shredded chicken to the pot. Stir in the pearl couscous, oregano, lemon zest, and black pepper. Simmer for 10–12 minutes until the couscous is tender.
07 - Add the lemon juice and season with salt to taste.
08 - Ladle the soup into bowls. Top each serving with crumbled feta and fresh dill. Serve with extra lemon wedges.
