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Greek Chicken Pearl Couscous Soup

Greek Chicken Pearl Couscous Soup

This comforting Greek chicken soup features tender pearl couscous, fresh lemon, and herbs, topped with creamy feta and dill for a flavorful and nourishing meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course, Soup
Cuisine greek
Servings 6 people
Calories 320 kcal

Equipment

  • 1 large pot for cooking soup

Ingredients
  

  • 2 boneless skinless chicken breasts (about 12.3 oz), 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
  • 6 cups chicken stock preferably low-sodium
  • 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
  • 3.5 oz feta cheese crumbled
  • 2 tablespoons fresh dill chopped
  • Lemon wedges for serving

Instructions
 

  • Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
  • Add minced garlic and cook for 1 minute until fragrant.
  • Add chicken pieces and cook for 3 to 4 minutes until just opaque, stirring occasionally.
  • Pour in chicken stock and add bay leaf and oregano. Bring to a gentle boil.
  • 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.
  • Remove from heat, discard bay leaf, and stir in lemon zest and juice. Season with salt and pepper to taste.
  • Ladle soup into bowls and top each serving with crumbled feta and fresh dill. Serve with lemon wedges on the side.

Notes

  • This soup can be stored in the refrigerator for up to 3 days.
  • Add a splash of heavy cream for extra richness if desired.
  • Use vegetable stock for a vegetarian adaptation.