I crafted Chicken Couscous Soup that brings together shredded chicken, toasted pearl couscous, lemon, thyme and a touch of saffron in an unexpected combination.

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I didn’t expect a Pearl Couscous Soup to flip my whole idea of soup, but it did. My Chicken Couscous Soup hides tiny, chewy pearl couscous that give the bowl more personality than you’d think, and a bright hit of lemon juice that sort of wakes everything up.

It’s familiar enough to be comforting yet odd enough to make you pause mid-spoon, wondering where that zing came from. I keep finding little surprises in the texture and flavors, things I never planned but now can’t imagine leaving out.

Trust me, one bite and you wont stop guessing what’s next.

Ingredients

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Chicken: lean protein that builds muscle and keeps you full mild savory flavor.
Pearl couscous: small pasta like pearls mostly carbs for energy adds chewy texture.
Carrots: sweet crunchy good source of fiber and vitamin A brightens the soup.
Lemon zest and juice: adds bright tang and acidity cuts richness and lifts flavors.
Garlic: pungent aromatic has immune boosting compounds gives depth without sweetness.
Thyme: earthy herbal note low calorie pairs well with chicken and warms the broth.
Parsley: fresh green herb adds vitamin C and freshness helps balance heavier tastes.

Ingredient Quantities

2 tablespoons olive oil or butter

1 medium yellow onion, diced

2 medium carrots peeled and sliced

2 celery stalks sliced

3 garlic cloves minced

1 pound boneless skinless chicken breasts or thighs cut into bite sized pieces

6 cups low sodium chicken broth

1 cup pearl couscous (Israeli couscous)

1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves

1 bay leaf

2 tablespoons fresh lemon juice plus zest of 1 lemon

1/4 cup chopped fresh parsley plus extra for garnish

Salt and freshly ground black pepper to taste

1/2 cup frozen peas or a couple big handfuls baby spinach optional

1/4 teaspoon crushed red pepper flakes optional

How to Make this

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1. Heat 2 tablespoons olive oil or butter in a large pot over medium heat. Add the diced onion, sliced carrots and celery, sprinkle a little salt, and cook until softened about 6 to 8 minutes.

2. Stir in the minced garlic and cook 30 to 60 seconds until fragrant, don’t let it burn.

3. Push veggies to the side, add the bite sized chicken pieces, season with salt and pepper, and brown briefly on medium-high for 3 to 4 minutes so they get some color.

4. Pour in 6 cups low sodium chicken broth, scrape up any browned bits from the bottom, then add 1 cup pearl couscous, 1 teaspoon dried thyme or 1 tablespoon fresh thyme, and 1 bay leaf. If you like a nuttier flavor you can toast the couscous a minute first right after browning the chicken.

5. Bring to a gentle boil, then reduce heat and simmer, uncovered, until couscous is tender and chicken is cooked through about 8 to 12 minutes. Stir occasionally so couscous doesn’t stick.

6. Stir in 2 tablespoons fresh lemon juice, the zest of 1 lemon, and 1/4 cup chopped fresh parsley. If using 1/2 cup frozen peas add them now and cook 1 to 2 minutes until heated. If using baby spinach add a couple big handfuls and stir until just wilted.

7. Taste and adjust seasoning with salt and freshly ground black pepper. Add 1/4 teaspoon crushed red pepper flakes if you want some heat.

8. Remove and discard the bay leaf. Finish with extra chopped parsley for garnish and an optional drizzle of olive oil or a small pat of butter for richness.

9. Serve hot, and remember don’t overcook the couscous or it will get mushy.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven (about 6 quart), for browning and simmering everything together, you’ll cook it all here.
2. Chef’s knife, sharp, for dicing onion, slicing carrots and celery and cutting the chicken into bite sized pieces
3. Cutting board, sturdy, preferably one for meat and one for veg if you have them
4. Wooden spoon or silicone spatula, to stir and scrape up those browned bits from the bottom of the pot
5. Measuring cups and spoons plus a liquid measuring cup for the 6 cups of broth and 1 cup couscous
6. Microplane or citrus zester for the lemon zest, or a small paring knife if you dont have one
7. Tongs or slotted spoon, to turn and lift the chicken pieces while browning and to fish out the bay leaf
8. Ladle or large serving spoon and a small mixing bowl for finishing with lemon juice and chopped parsley before serving

FAQ

Q: How long should I cook the pearl couscous in the soup? A: Once the soup is simmering add the couscous and cook about 8 to 10 minutes until tender but still slightly chewy. If you plan to save leftovers, cook it 1 or 2 minutes less so it wont get mushy later.

Q: Can I freeze this soup? A: I wouldnt freeze it with the cooked couscous in it, couscous turns mushy after freezing. Either leave the couscous out and add cooked or fresh couscous when you reheat, or undercook it and expect a softer texture after thawing.

Q: Chicken breasts or thighs which is better? A: Thighs are more forgiving and stay juicier, breasts cook faster and can dry out if overcooked. Either works, just cut into even bite sized pieces and dont overcook.

Q: Do I need to brown the chicken first? A: No you dont have to, but browning adds a lot more flavor. If youre short on time you can skip it and simmer the chicken right in the broth, but searing for a few minutes gives better depth.

Q: Can I make this vegetarian? A: Yes swap the chicken and chicken broth for hearty veggies, white beans or chickpeas and use vegetable broth. Add extra herbs and a splash more lemon to boost flavor.

Q: How do I adjust the thickness and seasoning? A: For a thinner soup add more broth, for thicker let it simmer longer so some liquid reduces or add less broth from the start. Taste and season near the end with salt, pepper and lemon juice, lemon really brightens the soup so dont skip it.

Chicken And Pearl Couscous Soup Recipe Substitutions and Variations

Olive oil or butter: swap with avocado oil for a higher smoke point, ghee for a richer nutty flavor, or a neutral vegetable oil if you’re on a budget — adjust salt if using ghee.
Chicken breasts or thighs: use shredded rotisserie chicken for speed, diced turkey breast, or for a meatless version use canned chickpeas or white beans (add them near the end so they don’t get mushy).
Pearl couscous: replace with orzo, small pasta like acini di pepe, or quinoa (quinoa soaks up more broth so add a bit extra liquid and keep an eye on cook time).
Fresh lemon juice/zest: if you don’t have lemon use 1 1/2 to 2 tablespoons white wine vinegar or apple cider vinegar, or a squeeze of lime; add a little extra parsley if you skip the zest.

Pro Tips

– Brown the chicken well in the hot oil or butter before you add the broth, it builds way more flavor so dont skip that step even if youre in a hurry.

– Toss the pearl couscous in the hot pot for 30 to 60 seconds after the meat is browned to toast it, it gives a nice nutty note but watch it closely cause it can burn fast.

– Keep a cup of extra hot broth on standby so you can loosen the soup at the end without diluting it, and cook the couscous just until almost tender then let the pot sit off the heat for a few minutes so it finishes without getting mushy or gluey.

– Add lemon juice, zest and fresh parsley right at the end and finish with a little butter or a drizzle of good olive oil, it brightens everything up. If youre using spinach add it last second, frozen peas go in just to heat through so they stay bright and pop.

Chicken And Pearl Couscous Soup Recipe

Recipe by Nikoli Athen

0.0 from 0 votes

I crafted Chicken Couscous Soup that brings together shredded chicken, toasted pearl couscous, lemon, thyme and a touch of saffron in an unexpected combination.

Servings

servings

Calories

224

kcal

Equipment: 1. Large heavy bottomed pot or Dutch oven (about 6 quart), for browning and simmering everything together, you’ll cook it all here.
2. Chef’s knife, sharp, for dicing onion, slicing carrots and celery and cutting the chicken into bite sized pieces
3. Cutting board, sturdy, preferably one for meat and one for veg if you have them
4. Wooden spoon or silicone spatula, to stir and scrape up those browned bits from the bottom of the pot
5. Measuring cups and spoons plus a liquid measuring cup for the 6 cups of broth and 1 cup couscous
6. Microplane or citrus zester for the lemon zest, or a small paring knife if you dont have one
7. Tongs or slotted spoon, to turn and lift the chicken pieces while browning and to fish out the bay leaf
8. Ladle or large serving spoon and a small mixing bowl for finishing with lemon juice and chopped parsley before serving

Ingredients

2 tablespoons olive oil or butter
1 medium yellow onion, diced
2 medium carrots peeled and sliced
2 celery stalks sliced
3 garlic cloves minced
1 pound boneless skinless chicken breasts or thighs cut into bite sized pieces
6 cups low sodium chicken broth
1 cup pearl couscous (Israeli couscous)
1 teaspoon dried thyme or 1 tablespoon chopped fresh thyme leaves
1 bay leaf
2 tablespoons fresh lemon juice plus zest of 1 lemon
1/4 cup chopped fresh parsley plus extra for garnish
Salt and freshly ground black pepper to taste
1/2 cup frozen peas or a couple big handfuls baby spinach optional
1/4 teaspoon crushed red pepper flakes optional

Directions

Heat 2 tablespoons olive oil or butter in a large pot over medium heat. Add the diced onion, sliced carrots and celery, sprinkle a little salt, and cook until softened about 6 to 8 minutes.
Stir in the minced garlic and cook 30 to 60 seconds until fragrant, don't let it burn.
Push veggies to the side, add the bite sized chicken pieces, season with salt and pepper, and brown briefly on medium-high for 3 to 4 minutes so they get some color.
Pour in 6 cups low sodium chicken broth, scrape up any browned bits from the bottom, then add 1 cup pearl couscous, 1 teaspoon dried thyme or 1 tablespoon fresh thyme, and 1 bay leaf. If you like a nuttier flavor you can toast the couscous a minute first right after browning the chicken.
Bring to a gentle boil, then reduce heat and simmer, uncovered, until couscous is tender and chicken is cooked through about 8 to 12 minutes. Stir occasionally so couscous doesn't stick.
Stir in 2 tablespoons fresh lemon juice, the zest of 1 lemon, and 1/4 cup chopped fresh parsley. If using 1/2 cup frozen peas add them now and cook 1 to 2 minutes until heated. If using baby spinach add a couple big handfuls and stir until just wilted.
Taste and adjust seasoning with salt and freshly ground black pepper. Add 1/4 teaspoon crushed red pepper flakes if you want some heat.
Remove and discard the bay leaf. Finish with extra chopped parsley for garnish and an optional drizzle of olive oil or a small pat of butter for richness.
Serve hot, and remember don't overcook the couscous or it will get mushy.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.