Description
A comforting Chicken and Pearl Couscous Soup that combines tender chicken, vegetables, and chewy pearl couscous in a flavorful broth.
Ingredients
- 1½ pounds boneless, skinless chicken thighs or chicken breasts
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced
- 2 celery stalks, diced
- 4 cloves garlic, minced
- 8 cups chicken broth
- 1 cup pearl couscous
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh dill (optional)
- ¼ cup heavy cream (optional)
- ¼ cup grated Parmesan cheese (optional)
- Fresh parsley or dill for serving
- Lemon wedges for serving
- Extra Parmesan cheese for serving
- Crusty bread or dinner rolls for serving
Instructions
- Heat the olive oil and butter in a large soup pot or Dutch oven over medium-high heat. Season the chicken lightly with some of the salt, black pepper, and paprika. Add it to the pot and sear for about 3–4 minutes per side until lightly golden. Transfer the chicken to a plate.
- In the same pot, add the diced onion, carrots, and celery. Cook for 5–7 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic, thyme, oregano, and remaining paprika. Cook for another 30–60 seconds until fragrant.
- Pour in the chicken broth and stir, scraping up any flavorful browned bits from the bottom of the pot. Add the bay leaf and return the chicken to the pot. Bring the soup to a gentle boil, then reduce the heat to maintain a steady simmer. Cover partially and cook for 15–20 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F.
- Remove the chicken from the pot and place it on a cutting board. Let it cool slightly, then shred it with two forks or cut it into bite-sized pieces. Remove and discard the bay leaf.
- Bring the broth back to a gentle simmer. Stir in the pearl couscous and cook according to the package directions, usually about 8–12 minutes, until tender but still pleasantly chewy. Stir occasionally to prevent the couscous from sticking to the bottom of the pot.
- Add the shredded chicken back to the pot. Stir in the lemon juice and fresh parsley. If you’d like a creamy soup, lower the heat and stir in the heavy cream and Parmesan cheese. Warm gently for 1–2 minutes without allowing the soup to boil vigorously. Taste and adjust the salt, black pepper, and lemon juice as needed.
- Ladle the hot soup into bowls and garnish with additional parsley or dill. Serve with lemon wedges and crusty bread for a satisfying, comforting meal.
Notes
- For a richer flavor, consider using homemade chicken broth.
- Feel free to add other vegetables like spinach or peas for added nutrition.
- This soup can be stored in the refrigerator for up to 3 days.
- Reheat gently on the stove, adding a little water or broth if it thickens too much.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg