Pin it This Greek Chicken & Pearl Couscous Soup transports you straight to a sun-drenched Mediterranean kitchen. The combination of tender chicken, plump pearl couscous, and bright lemon creates a bowl of comfort that's both satisfying and refreshing. Each spoonful delivers the perfect balance of hearty ingredients and zesty flavors that have made Greek cuisine beloved worldwide.
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This soup has its roots in traditional avgolemono, the Greek chicken soup thickened with egg and lemon, but takes a modern turn with the addition of pearl couscous. The tiny pasta balls absorb the flavorful broth while maintaining their delightful chewy texture. It's the perfect one-pot meal that manages to be both light and substantial at the same time.
Ingredients
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- 2 boneless, skinless chicken breasts (about 350 g), cut into bite-sized pieces
- 1 medium yellow onion, finely diced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 3 cloves garlic, minced
- 1.5 liters (6 cups) chicken stock (preferably low-sodium)
- 120 g (3/4 cup) pearl couscous
- 2 tablespoons olive oil
- 1 bay leaf
- 1 teaspoon dried oregano
- Zest and juice of 1 large lemon
- Salt and freshly ground black pepper, to taste
- 100 g feta cheese, crumbled
- 2 tablespoons fresh dill, chopped (optional)
- Lemon wedges, for serving
Instructions
- Sauté the vegetables
- Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery. Sauté for 5 minutes, until the vegetables are softened.
- Add the garlic
- Stir in the garlic and cook for 1 minute, until fragrant.
- Cook the chicken
- Add the chicken pieces and cook for 3–4 minutes, stirring occasionally, until just opaque.
- Add the broth and seasonings
- Pour in the chicken stock, add the bay leaf and oregano. Bring to a gentle boil.
- Cook the couscous
- Stir in the pearl couscous. Reduce heat to a simmer and cook uncovered for 15–18 minutes, or until the couscous is tender and the chicken is cooked through.
- Finish with lemon
- Remove from heat. Discard the bay leaf. Stir in the lemon zest and juice. Season with salt and pepper to taste.
- Serve
- Ladle the soup into bowls. Top each serving with crumbled feta and fresh dill, if using. Serve with lemon wedges on the side.
Zusatztipps für die Zubereitung
For the most flavorful soup, don't rush the vegetable sautéing process. Those first 5 minutes create a flavor foundation for your entire soup. If you have time, let the soup sit for about 10 minutes after it's finished cooking—this allows the flavors to meld even further. And don't skip the final lemon addition; it brightens the entire dish and is essential to achieving that authentic Greek flavor profile.
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Varianten und Anpassungen
This versatile soup can be easily adapted to your preferences. For a heartier version, substitute boneless chicken thighs for the breasts. If you're looking for more greens, add a handful of baby spinach or kale in the last few minutes of cooking. Can't find pearl couscous? Orzo pasta or small rice work well too. For a vegetarian version, omit the chicken, use vegetable stock instead, and add a can of chickpeas for protein.
Serviervorschläge
Serve this soup as a complete meal with a side of crusty bread for dipping into the flavorful broth. A simple Greek salad makes a perfect accompaniment if you're looking to round out the meal. For a beautiful presentation, garnish each bowl with extra feta crumbles, a sprinkle of fresh dill, a twist of cracked black pepper, and a lemon wedge on the side so each person can adjust the brightness to their taste.
Pin it Whether enjoyed on a cold winter evening or as a light summer dinner, this Greek Chicken & Pearl Couscous Soup bridges seasons with its fresh yet comforting profile. The combination of tender chicken, vegetables, and pearl couscous swimming in a lemony broth creates a meal that feels both nourishing and special. Top it with the salty punch of feta and fragrant dill, and you've got a bowl of Mediterranean sunshine no matter what the weather outside.
Recipe FAQs
- → Can I make this soup ahead of time?
Yes, prepare up to 3 days in advance. Store in the refrigerator and reheat gently. The pearl couscous will absorb more liquid, so add extra broth when reheating if needed.
- → What can I substitute for pearl couscous?
Israeli couscous, orzo pasta, or small pasta shapes work well. For gluten-free options, use quinoa or rice, adjusting cooking time accordingly.
- → Is this soup freezer-friendly?
Freeze without the feta topping for up to 3 months. Thaw overnight in the refrigerator and add fresh garnish when serving.
- → How do I make this vegetarian?
Replace chicken with chickpeas or white beans, swap chicken stock for vegetable broth, and skip the feta or use a plant-based alternative.
- → Can I use chicken thighs instead of breasts?
Yes, boneless thighs work beautifully and add extra richness. Cook them the same way, allowing an extra minute or two to ensure they're fully cooked through.
- → What sides pair well with this soup?
Crusty bread, pita, or a simple Greek salad with cucumber and tomatoes complement the flavors beautifully. Olives and tzatziki also make great accompaniments.
