Greek Chicken Pearl Couscous Soup (Print version)

Comforting Greek-style chicken soup with pearl couscous, bright lemon, and crumbled feta topping.

# What You 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 (optional)
15 - Lemon wedges for serving

# How to Make:

01 - Heat olive oil in a large soup pot over medium heat. Add diced onion, carrots, and celery. Sauté for 5 minutes until vegetables soften.
02 - Stir in minced garlic and cook for 1 minute until fragrant.
03 - Add chicken pieces and cook for 3 to 4 minutes, stirring occasionally, until edges turn 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 to 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 and top each serving with crumbled feta and fresh dill if desired. Serve with lemon wedges on the side.

# Expert tips:

01 -
  • Ready in just 50 minutes for a quick weeknight dinner
  • The perfect balance of protein, veggies, and grains in one bowl
  • Bright lemon flavor cuts through the richness of the broth
  • Feta cheese adds a tangy, creamy finish
  • Adaptable recipe that works year-round
02 -
  • For a richer broth, use homemade chicken stock or add a parmesan rind while simmering
  • Toast the pearl couscous in a bit of olive oil before adding to the broth for extra flavor
  • For meal prep, store the soup and toppings separately; add feta and dill just before serving
  • The soup will thicken as it sits as the couscous absorbs more liquid; add more broth when reheating if needed
  • Save time by using rotisserie chicken – just add it near the end of cooking
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