Greek Chicken Pearl Couscous Soup (Printable)

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

# 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

# Directions:

01 - Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery, sautéing for 5 minutes until softened.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Pour in chicken broth and add bay leaf. Bring to a gentle simmer.
04 - Add chicken breasts to the pot and simmer for 12 to 15 minutes until cooked through.
05 - Remove chicken breasts and bay leaf from pot. Shred or chop chicken into bite-sized pieces.
06 - Return shredded chicken to pot. Stir in pearl couscous, oregano, lemon zest, and black pepper. Simmer for 10 to 12 minutes until couscous is tender.
07 - Add lemon juice and adjust seasoning with salt to taste.
08 - Ladle soup into bowls. Top each serving with crumbled feta and fresh dill. Serve with lemon wedges.

# Expert Tips:

01 -
  • It comes together in under an hour, which feels like a minor miracle when you're hungry and exhausted.
  • The lemon brightness cuts through everything in the best way, making you feel like you're eating something both wholesome and exciting.
  • One pot means less cleanup, and honestly, that's half the battle on a weeknight.
02 -
  • Don't overcook the couscous thinking you're saving time, it's already tender in 10 minutes and will turn to paste if you go much longer.
  • The feta is meant to crumble, not melt completely, so add it at the table if you want it to stay a little firm and salty against the soup.
03 -
  • Taste the broth before adding the chicken so you can adjust the seasoning early, it's much easier than trying to fix it later.
  • If you want feta that stays crumbly instead of turning soft, crumble it fresh right before serving and maybe even chill it slightly beforehand.
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