Save Bring the vibrant flavors of the Mediterranean into your kitchen with this Greek Chicken & Pearl Couscous Soup. This comforting dish combines the brightness of lemon with tender chicken and the delightful texture of pearl couscous, making it a perfect meal for chilly evenings or when you need a zesty pick-me-up.
Save The secret to this soup lies in the finishing touches. A generous crumble of feta cheese adds a salty tang that melts slightly into the broth, while fresh dill provides an aromatic lift that rounds out the savory chicken stock.
Ingredients
- Poultry: 2 boneless, skinless chicken breasts (about 350 g), cut into bite-sized pieces
- Vegetables: 1 medium yellow onion, finely diced; 2 medium carrots, peeled and sliced; 2 celery stalks, sliced; 3 cloves garlic, minced
- Broth & Grains: 1.5 liters (6 cups) chicken stock (preferably low-sodium); 120 g (3/4 cup) pearl couscous
- Flavorings & Seasonings: 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
- Garnish: 100 g feta cheese, crumbled; 2 tablespoons fresh dill, chopped (optional); Lemon wedges, for serving
Instructions
- Step 1: Sauté 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.
- Step 2: Add Garlic
- Stir in the garlic and cook for 1 minute, until fragrant.
- Step 3: Sear Chicken
- Add the chicken pieces and cook for 3–4 minutes, stirring occasionally, until just opaque.
- Step 4: Simmer Broth
- Pour in the chicken stock, add the bay leaf and oregano. Bring to a gentle boil.
- Step 5: Cook 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.
- Step 6: Season
- Remove from heat. Discard the bay leaf. Stir in the lemon zest and juice. Season with salt and pepper to taste.
- Step 7: 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 an even deeper flavor profile, consider using homemade chicken stock if you have it on hand. If you prefer a more succulent meat, boneless chicken thighs can be substituted for the breasts to provide extra juiciness throughout the simmering process.
Varianten und Anpassungen
To increase your daily intake of greens, stir in a handful of baby spinach during the final 2 minutes of cooking. For a vegetarian alternative, simply omit the chicken, use a high-quality vegetable stock, and add a can of drained chickpeas for protein.
Serviervorschläge
This soup is a complete meal on its own, but it pairs beautifully with a side of warm, crusty bread to soak up every drop of the lemon-infused broth. Don't forget to serve with extra lemon wedges to allow everyone to adjust the zestiness to their liking.
Save Enjoy this wholesome Greek Chicken & Pearl Couscous Soup as a comforting lunch or a light yet filling dinner that brings a touch of sunshine to your table.
Recipe Questions & Answers
- → What makes this Greek-style?
The combination of lemon, oregano, and feta cheese gives this dish its distinct Greek character. These traditional Mediterranean ingredients create the bright, tangy flavor profile associated with Greek cuisine.
- → Can I use regular couscous instead?
Pearl couscous (also known as ptitim) works best here because it holds its shape during cooking and adds a pleasant chewy texture. Regular couscous would become too soft and mushy in the liquid.
- → How long does this keep in the refrigerator?
This soup stores well for 3-4 days in an airtight container. The pearl couscous may absorb more liquid over time, so you might need to add a splash of broth when reheating.
- → Is this suitable for freezing?
Yes, this freezes beautifully for up to 3 months. Consider freezing without the feta topping and add fresh crumbles when reheating for the best texture and flavor.
- → What can I serve alongside this?
Crusty bread or warm pita makes an excellent accompaniment for soaking up the flavorful broth. A simple Greek salad with cucumber and tomatoes would also complement the meal nicely.
- → How do I make this vegetarian?
Replace the chicken with chickpeas or white beans, swap the chicken stock for vegetable broth, and either omit the feta or use a plant-based alternative. The cooking time remains the same.