Go Back

Chicken and Pearl Couscous Soup

A warm and comforting chicken soup with pearl couscous, herbs, and a deeply flavorful broth—perfect for chilly evenings.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 2 hours
Total Time 2 hours 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the broth
  • 8 pieces bone-in, skin-on chicken thighs
  • enough water Water (enough to cover chicken)
  • 1 small bunch fresh parsley
For the soup
  • 1 tablespoon olive oil
  • 1 piece yellow onion, peeled and diced
  • 4 stalks celery stalks with leaves, trimmed and diced
  • 1 cup pearl couscous
  • ⅓ cup fresh dill, roughly chopped plus extra for garnish
  • 1 piece lemon, juiced
  • Salt and pepper to taste
  • Dukkah, oyster crackers, or saltines for serving
  • Extra virgin olive oil for garnish

Method
 

Prepare the Stock
  1. Place the chicken thighs in a large pot and generously season with salt. Nestle the parsley sprigs on top.
  2. Pour in enough water to cover the chicken pieces. Bring to a boil and then reduce the heat to a low simmer. Cover and let simmer for about 2 hours.
Strain and Shred the Chicken
  1. After 2 hours, remove the chicken and transfer it to a bowl. Strain the broth through a fine sieve into a clean bowl and discard the parsley.
  2. Wipe out the pot, peel off the chicken skin and discard it, then shred the chicken meat into bite-sized pieces. Add the chicken back into the broth.
Start the Soup
  1. Heat 1 tablespoon of olive oil in the cleaned pot over medium heat. Sauté the diced onion and celery for about 5 minutes, until softened and fragrant.
  2. Season with your choice of seasoning salt, tasting as you go.
Simmer the Soup
  1. Add the pearl couscous and stir for about 2 minutes to toast it lightly.
  2. Pour in the chicken stock and shredded chicken. Bring back to a boil, then reduce to a gentle simmer. Cook uncovered for around 15 minutes until the couscous is tender. Adjust seasoning as needed.
Finish the Soup
  1. Stir in the fresh dill and lemon juice, then let it simmer for another 5 minutes.
Serve
  1. Ladle the soup into bowls. Garnish with extra dill, olive oil, and crackers. Serve warm.

Notes

Leftovers can be stored in the fridge for about 3-4 days or frozen for longer storage. For a deeper flavor, consider browning the chicken thighs before simmering.