Save to Pinterest I was mid-scroll through a cooking forum when someone mentioned tossing pearl couscous into chicken soup instead of rice, and I couldn't stop thinking about it. The next evening, I stood at the stove with a lemon in one hand and a block of feta in the other, wondering if this would actually work. The broth smelled like my favorite taverna, the couscous puffed up like tiny pillows, and when I crumbled that salty feta on top, I knew I'd stumbled onto something worth keeping. It wasn't fancy, but it felt like a hug in a bowl. Sometimes the best recipes come from a random internet comment and a little kitchen courage.
The first time I made this for my neighbor, she'd just come back from a long shift and looked completely wiped. I handed her a bowl through the door, still warm, with extra lemon wedges tucked into a napkin. She texted me an hour later saying it was the first thing all week that made her feel human again. That's when I realized this soup wasn't just dinner, it was the kind of thing you make when someone needs more than food. Now I keep the ingredients stocked, just in case.
Ingredients
- Boneless, skinless chicken breasts: They poach gently in the broth and shred beautifully, though I've used thighs when I want a richer, deeper flavor.
- Low-sodium chicken broth: This is your flavor foundation, so use the good stuff if you can, homemade or a quality store brand makes all the difference.
- Bay leaf: It adds a subtle earthy note that you don't really notice until it's missing, so don't skip it.
- Yellow onion: Finely chopped so it melts into the broth and sweetens everything as it simmers.
- Carrots: I peel and dice them small so they cook evenly and add little bursts of sweetness in every spoonful.
- Celery: It brings a gentle vegetal backbone that balances the richness of the chicken and feta.
- Garlic cloves: Minced fresh, they bloom in the oil and make the whole kitchen smell like a Greek kitchen in summer.
- Extra virgin olive oil: Use a fruity one if you have it, it adds a silky richness that butter just can't match.
- Pearl couscous: These little orbs are toasted and nutty, they hold their shape and soak up the lemony broth without turning to mush.
- Lemon zest and juice: The zest goes in early for a bright aroma, the juice at the end for a fresh, zingy finish.
- Dried oregano: A pinch brings that unmistakable Mediterranean warmth, like sunshine in a jar.
- Black pepper and salt: Season as you go, tasting often, because every broth is different.
- Feta cheese: Crumbled on top, it melts just a little and adds a creamy, tangy contrast that ties the whole bowl together.
- Fresh dill: Chopped and sprinkled at the end, it adds a grassy brightness that makes the soup feel alive.
- Lemon wedges: For serving, because some people (like me) want even more citrus punch.
Instructions
- Start with the aromatics:
- Heat the olive oil in a large pot over medium heat, then add the onion, carrots, and celery, stirring occasionally until they soften and smell sweet, about 5 minutes. Toss in the garlic and let it sizzle for a minute until your kitchen smells like a Greek grandmother's house.
- Build the broth:
- Pour in the chicken broth, drop in the bay leaf, and bring everything to a gentle simmer, watching for those first lazy bubbles to break the surface. This is your flavor base, so let it come together slowly.
- Poach the chicken:
- Slide the chicken breasts into the simmering broth and let them cook gently for 12 to 15 minutes, until they're cooked through and tender. Pull them out along with the bay leaf, then shred or chop the chicken into bite-sized pieces on a cutting board.
- Add the couscous:
- Return the shredded chicken to the pot, then stir in the pearl couscous, oregano, lemon zest, and black pepper. Let it simmer for 10 to 12 minutes, stirring occasionally, until the couscous is plump and tender.
- Finish with lemon:
- Stir in the lemon juice and taste the broth, adding salt until it sings. The lemon should be bright but not sour, so add it gradually and trust your taste buds.
- Serve and garnish:
- Ladle the soup into bowls, then top each one with a generous crumble of feta and a sprinkle of fresh dill. Pass around the lemon wedges so everyone can squeeze in as much brightness as they want.
Save to Pinterest One rainy Saturday, I made a double batch of this soup and brought it to a potluck where everyone else showed up with casseroles and pasta salads. By the end of the night, my pot was completely empty and three people had texted me asking for the recipe. It wasn't because I'm some kind of soup wizard, it was just that this recipe is the kind of thing that makes people feel cared for. That's the magic of a good soup, it does the talking for you.
Making It Your Own
If you want a richer, deeper broth, toss in a Parmesan rind while the chicken simmers, or swap the breasts for bone-in thighs and let them go a little longer. I've also stirred in a handful of baby spinach or chopped kale in the last five minutes, which adds color and a little earthy sweetness. Some nights I'll add a pinch of red pepper flakes if I want a tiny kick, or swap the dill for fresh parsley when that's what I have on hand. This soup is forgiving, so trust your instincts and use what you've got.
Storing and Reheating
This soup keeps beautifully in the fridge for up to four days, but the couscous will continue to soak up the broth, so it gets thicker as it sits. When I reheat it, I add a splash of chicken broth or water to loosen it back up, then warm it gently on the stove. I don't recommend freezing it with the couscous already in, but you can freeze the brothy base and cook fresh couscous when you're ready to eat. The feta and dill should always go on fresh, never reheated, because that's where the brightness lives.
Serving Suggestions
I like to serve this soup with a hunk of crusty bread or warm pita on the side, perfect for soaking up every last drop of that lemony broth. Sometimes I'll put out a little dish of extra feta, lemon wedges, and a drizzle of good olive oil so people can customize their bowls. A simple green salad with cucumbers, tomatoes, and a red wine vinaigrette makes it feel like a full Greek meal without any extra effort.
- Serve with warm pita or crusty bread for dipping and soaking up the broth.
- Pair with a cucumber and tomato salad dressed in olive oil and red wine vinegar.
- Offer extra lemon wedges and crumbled feta on the side for those who want more tang and creaminess.
Save to Pinterest This soup has become my go-to when I need something that feels like home, no matter where I am or what kind of day I've had. I hope it becomes that for you too.
Common Recipe Questions
- → Can I make this soup ahead of time?
Yes, this soup reheats beautifully. Store in an airtight container for up to 4 days. The pearl couscous will continue absorbing liquid, so add extra broth when reheating if needed.
- → Can I use regular couscous instead of pearl couscous?
Pearl couscous (also known as Israeli couscous) provides a chewy texture that holds up well in soups. Regular couscous will become mushy, so it's not recommended for this preparation.
- → Is this soup freezer-friendly?
You can freeze it for up to 3 months, though the couscous texture may soften slightly. For best results, freeze before adding the feta garnish and add fresh when serving.
- → Can I make this vegetarian?
Substitute vegetable broth for chicken broth and add plant-based protein like chickpeas or white beans. You'll miss the chicken flavor, but the lemon and herbs still shine.
- → What can I serve with this soup?
Crusty bread, warm pita, or a simple green salad complement this dish well. The soup itself is quite filling with the chicken and couscous, making it a complete meal.
- → How do I prevent the couscous from overcooking?
Pearl couscous takes about 10-12 minutes to become tender. Start checking at the 8-minute mark and remove from heat once it reaches your preferred texture. It will continue cooking slightly in the hot broth.