Greek Chicken Pearl Couscous (Print version)

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

# What You 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:

01 - In a large pot, heat the 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 to 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 to 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.

# Expert tips:

01 -
  • It tastes like you spent hours in the kitchen when it actually takes under an hour from start to finish.
  • The lemon and feta work together in a way that feels both Mediterranean and deeply satisfying.
  • It's naturally easy to adapt—add spinach, swap proteins, or make it your own without anything falling apart.
02 -
  • Don't overcrowd the pot when sautéing vegetables—they need space to release moisture and caramelize slightly, which deepens the entire flavor.
  • The lemon juice must go in after heat is off; adding it to boiling broth can make it taste metallic and bitter instead of bright.
  • Pearl couscous won't disappear into mush like you might fear—it stays a small, pearly, toothsome grain that catches the broth perfectly.
03 -
  • Save the chicken cooking liquid—it's liquid gold for the soup's foundation and worth taking those extra seconds not to waste it.
  • Taste and adjust lemon juice and salt separately at the end; it takes two minutes but changes everything about the final bowl.
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