Save to Pinterest My neighbor Eleni taught me this soup on a drizzly afternoon when I'd run out of ideas for dinner. She showed up with a bag of lemons from her tree and a block of feta, insisting I had everything else already. The kitchen filled with the smell of garlic and oregano within minutes, and I remember thinking how something so simple could feel like such a gift. We ate it straight from the pot with torn bread, and she told me stories about her grandmother's village near Thessaloniki. That soup has been my go-to ever since.
I made this for my sister when she was recovering from a cold, and she swore it was better than any medicine. The way the lemon zest hits your nose as you lean over the bowl, the warmth of the broth, the little pops of salty feta on top—it all worked together to lift her spirits. She still asks for it every time she visits now, cold or not. I've started keeping pearl couscous stocked just in case.
Ingredients
- Boneless, skinless chicken breasts: They cook quickly and stay tender if you dont overdo it, though thighs work beautifully if you want a little more richness and forgiveness.
- Yellow onion: The base of almost every good soup, it sweetens as it softens and creates that foundation you dont notice until its missing.
- Carrots and celery: Classic aromatics that add body and a subtle earthiness, plus they hold their shape nicely through the simmer.
- Garlic: Three cloves might seem modest, but they bloom into something warm and aromatic that ties everything together.
- Chicken stock: Low sodium is key here because the feta will add plenty of salt later, and you want control over the final seasoning.
- Pearl couscous: These little toasted orbs soak up the broth and give the soup a heartiness that makes it a full meal.
- Olive oil: Use something decent, it matters in Greek cooking even when its just for sauteing.
- Bay leaf and dried oregano: They bring that unmistakable Mediterranean warmth without shouting about it.
- Lemon zest and juice: The zest goes in at the end to keep it bright and punchy, the juice adds the tangy lift that makes you go back for another spoonful.
- Feta cheese: Crumbled on top, it melts slightly into the hot broth and adds creamy, salty bursts in every bite.
- Fresh dill: Optional but recommended, it adds a gentle herbal note that feels very Greek and very right.
Instructions
- Start with the aromatics:
- Heat your olive oil in a large pot and toss in the onion, carrots, and celery, stirring them around until they start to soften and smell sweet. This takes about five minutes and sets the whole flavor foundation.
- Wake up the garlic:
- Add the minced garlic and stir it around for just a minute until it smells incredible and you can feel it in the air. Dont let it brown or it will turn bitter.
- Cook the chicken:
- Toss in your chicken pieces and stir them occasionally until theyre just turning opaque on the outside. They dont need to be fully cooked yet, the broth will finish the job.
- Build the broth:
- Pour in the chicken stock, drop in the bay leaf and oregano, and bring everything to a gentle boil. The kitchen will start smelling like comfort.
- Add the couscous:
- Stir in the pearl couscous, lower the heat to a simmer, and let it cook uncovered for 15 to 18 minutes until the little pearls are tender and plump. The chicken will finish cooking through at the same time.
- Finish with lemon:
- Pull the pot off the heat, fish out the bay leaf, and stir in the lemon zest and juice. Taste it and add salt and pepper until it sings.
- Serve it up:
- Ladle the soup into bowls and top each one with crumbled feta and a sprinkle of fresh dill if youve got it. Put lemon wedges on the side for anyone who wants an extra squeeze.
Save to Pinterest One evening I served this to friends who didnt think they liked soup, and they went quiet after the first spoonful. Someone finally said it tasted like sunshine in a bowl, which made me laugh, but I understood what they meant. The lemon, the feta, the warmth—it all felt bright and alive, not heavy or dull. We finished the whole pot and sopped up every last bit with bread.
Making It Your Own
If you want a richer, deeper broth, use homemade chicken stock or even a good quality store bought one with actual flavor. Swap the chicken breasts for thighs if you prefer something juicier and more forgiving to timing. I sometimes toss in a handful of baby spinach in the last two minutes, just to sneak in some greens and add a pop of color. A vegetarian version works beautifully too—skip the chicken, use vegetable stock, and stir in a can of drained chickpeas for protein and texture.
Serving Suggestions
This soup is hearty enough to stand on its own, but it loves being paired with crusty bread for dipping and wiping the bowl clean. I like to set out extra lemon wedges, more crumbled feta, and a small dish of good olive oil for drizzling. If youre feeding a crowd, a simple Greek salad on the side with tomatoes, cucumbers, and olives rounds it out perfectly. Leftovers reheat like a dream, though you may need to add a splash of stock or water to loosen things up.
Storage and Reheating
Store any leftovers in an airtight container in the fridge for up to three days. The couscous will swell and soak up more broth as it sits, so when you reheat it on the stove, add a little extra stock or water and stir gently until its back to the consistency you like. I dont recommend freezing this one because the couscous can get mushy, but it keeps so well in the fridge that it rarely lasts long enough to worry about.
- Reheat gently over medium low heat to avoid overcooking the chicken.
- Taste and adjust the lemon and salt after reheating, flavors can mellow overnight.
- Top with fresh feta and dill just before serving, not before storing.
Save to Pinterest This soup has become one of those recipes I make without thinking, the kind that feels like muscle memory and tastes like home. I hope it brings you as much comfort and brightness as its brought me.
Common Recipe Questions
- → Can I use regular couscous instead of pearl couscous?
Pearl couscous is recommended for its chewy texture and ability to hold up in soup. Regular couscous cooks much faster and may become mushy. If substituting, add it in the last 5 minutes of cooking.
- → How do I store leftover soup?
Store in an airtight container in the refrigerator for up to 3 days. The couscous will absorb liquid over time, so add extra broth when reheating. Freeze for up to 2 months, though the texture of couscous may change slightly.
- → Can I make this soup vegetarian?
Yes, omit the chicken and use vegetable stock instead. Add chickpeas or white beans for protein, and consider including extra vegetables like zucchini or spinach for a heartier result.
- → What can I substitute for feta cheese?
Goat cheese or ricotta salata work well as alternatives. For a dairy-free version, omit the cheese and add extra lemon juice and fresh herbs to boost flavor.
- → How can I make the soup more filling?
Increase the amount of pearl couscous or add extra vegetables like potatoes or chickpeas. Serving with crusty bread or pita on the side also makes it more substantial.
- → Can I use chicken thighs instead of breasts?
Absolutely. Boneless, skinless chicken thighs add more flavor and stay juicier during cooking. The cooking time remains the same, just ensure the chicken reaches an internal temperature of 75°C (165°F).