Greek Chicken Pearl Couscous Soup (Printable Version)

Greek-inspired chicken and lemon soup with pearl couscous and feta crumble. Hearty, zesty, and comforting.

# What You'll Need:

→ Poultry

01 - 2 boneless, skinless chicken breasts (about 12.3 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 (preferably 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

# Steps to Follow:

01 - Heat olive oil in a large 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 3-4 minutes, stirring occasionally, until just opaque.
04 - Pour in chicken stock and add bay leaf and oregano. Bring to a gentle boil.
05 - Stir in pearl couscous. Reduce heat to a simmer and cook uncovered for 15-18 minutes until couscous is tender and chicken is cooked through.
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.

# Additional Tips::

01 -
  • It comes together in under an hour but tastes like youve been simmering it all day.
  • The lemon and feta bring brightness that cuts through even the grayest weather.
  • Pearl couscous adds a satisfying chew that regular pasta just cant match.
  • Leftovers taste even better the next day once the flavors have mingled.
02 -
  • Dont add the lemon juice while the soup is still boiling or it can turn the broth slightly bitter and dull the brightness.
  • If you skip the lemon zest, youre missing half the magic—it carries oils that juice alone cant deliver.
  • Pearl couscous will keep absorbing liquid as it sits, so if youre making this ahead, keep some extra stock on hand to loosen it up when reheating.
03 -
  • Toast your pearl couscous in a dry pan for a few minutes before adding it to the soup for an extra layer of nutty flavor.
  • Use the finest side of your grater for the lemon zest so it melts into the broth instead of floating in stringy bits.
  • If your feta is too salty, rinse it quickly under cold water before crumbling, it tames the salt without losing the tang.
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