Greek Chicken Pearl Couscous Soup (Print Version)

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

# Components:

→ 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

# Directions:

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 3–4 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 15–18 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.

# Expert Advice:

01 -
  • It balances richness and brightness in a way that feels nourishing without being too heavy on your stomach.
  • The pearl couscous adds a satisfying chew that turns this into a full meal, not just a side soup.
  • You can make it on a weeknight without any fancy prep or hard to find ingredients.
  • The feta crumble on top gives every spoonful a creamy, tangy punch that keeps you coming back.
02 -
  • Don't add the lemon juice while the soup is still boiling, it will turn bitter and lose its fresh zing.
  • If your couscous absorbs too much liquid and the soup gets thick, just add a splash more stock or water to loosen it back up.
  • Taste before you salt, the feta and stock both bring saltiness so you might need less than you think.
03 -
  • Use a microplane to zest the lemon directly over the pot so the oils fall right into the soup.
  • If you can't find pearl couscous, orzo works beautifully as a substitute and cooks in about the same time.
  • For a creamier finish, whisk a beaten egg into the lemon juice before stirring it in, it creates a silky avgolemono style broth.
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