Chicken and Pearl Couscous Soup: A Nourishing Bowl of Comfort

When the weather cools down or life simply calls for something comforting and nourishing, few dishes rival the heartwarming effect of a well-crafted homemade soup. Today, we’re diving into an elevated twist on a classic: Chicken and Pearl Couscous Soup. This soul-soothing recipe combines slow-simmered chicken stock, tender shredded chicken, hearty pearl couscous, and the bright, fresh flavor of dill and lemon. Finished with a drizzle of extra virgin olive oil and a sprinkle of dukkah or crackers for crunch, this dish is as elegant as it is cozy.

Whether you’re cooking for your family, meal-prepping for the week, or impressing guests with a rustic but refined starter, this soup will earn a place in your regular rotation.

Why You’ll Love This Recipe

This Chicken and Pearl Couscous Soup is designed for the modern home cook who values deep flavor without overly complicated steps. It’s a hearty, Mediterranean-inspired twist on chicken noodle soup—only elevated with nutty pearl couscous (also called Israeli couscous), fresh herbs, and citrus for a burst of brightness.

This recipe is perfect for:

• Busy families looking for a one-pot meal.

• Health-conscious eaters wanting a protein-rich, whole-food dish.

• Meal preppers—this soup stores beautifully and tastes even better the next day.

• Soup lovers looking for a refreshing, herb-forward variation on the classics.

Ingredients Overview

For the Soup Base:

• 8 bone-in, skin-on chicken thighs
  For a richer stock, the skin and bones are key—plus you get tender, flavorful meat.

• Water
  Just enough to cover the chicken (usually about 10–12 cups).

• 1 small bunch of fresh parsley
  Adds earthy depth to the stock.

For the Soup:

• 1 tbsp olive oil

• 1 yellow onion, diced

• 4 celery stalks (with leaves), diced

• Your favorite seasoning salt
  Garlic pepper, lemon pepper, or herbes de Provence work beautifully here.

• 1 cup pearl couscous

• ⅓ cup fresh dill, roughly chopped (plus more for garnish)

• Juice of 1 lemon

• Salt and pepper, to taste

• Dukkah, oyster crackers, or saltines, for serving

• Extra virgin olive oil, for drizzling

Kitchen Equipment You’ll Need

To make this recipe, gather the following:

• Large 3.5-quart (or larger) stock pot

• Fine mesh sieve or cheesecloth

• Cutting board and chef’s knife

• Ladle

• Mixing bowls

• Wooden spoon or spatula

• Soup bowls for serving

Step-by-Step Instructions

1. Prepare the Chicken Stock

Start with building a rich, homemade chicken stock that forms the soul of this soup.

1. Place the chicken thighs in your pot. Season generously with salt and add parsley sprigs on top.

2. Add just enough cold water to cover the chicken.

3. Bring to a boil, then reduce heat to a gentle simmer. Cover and cook for 2 hours.

4. Once done, remove the chicken to a bowl and strain the broth through a fine sieve into another bowl. Discard parsley and clean the pot.

2. Shred the Chicken

1. Remove skin and bones from the chicken.

2. Shred the meat into bite-sized pieces and set aside.

3. Start the Soup Base

1. In the cleaned pot, heat olive oil over medium heat.

2. Add diced onion and celery. Sauté for about 5 minutes until softened.

3. Add your seasoning salt of choice and stir well.

4. Cook the Couscous and Assemble

1. Stir in the pearl couscous and toast for about 2 minutes.

2. Add the shredded chicken and strained broth.

3. Bring to a boil, then reduce heat and let it simmer for about 15 minutes or until couscous is tender.

4. Taste and adjust seasoning with salt and pepper.

5. Finish and Serve

1. Stir in lemon juice and chopped fresh dill.

2. Simmer for an additional 5 minutes.

3. Ladle into bowls and garnish with a drizzle of olive oil, more dill, and your choice of dukkah or crackers.

Tips, Shortcuts, and Swaps

• Short on Time? Use a rotisserie chicken and high-quality low-sodium chicken broth to skip the homemade stock step.

• No Pearl Couscous? Substitute with orzo or even quinoa, though the texture will change slightly.

• Make it Vegetarian: Replace chicken with chickpeas or white beans, and use vegetable broth. You can also add greens like spinach or kale in the last 5 minutes.

• Boost the Flavor: Add a bay leaf, thyme sprigs, or a garlic clove to the simmering broth for a deeper flavor.

• Low-Carb Option: Swap couscous for cauliflower rice and reduce the cooking time.

How to Store Leftovers

This soup stores beautifully!

• Refrigerator: Keep in an airtight container for up to 4 days.

• Freezer: Freeze in individual portions for up to 3 months. Just leave out the couscous when freezing and add it fresh when reheating—it maintains texture better this way.

• Reheat: Warm on the stovetop over low heat or microwave until hot, stirring occasionally.

Pairing Suggestions

Serve this soup with:

• Warm crusty bread or a toasted baguette

• A crisp white wine, like Sauvignon Blanc or Pinot Grigio

• Simple green salad with lemon vinaigrette

• Roasted root vegetables for a hearty winter meal

For lunch, it pairs well with a sandwich like a turkey and arugula panini or a grilled halloumi wrap.

Frequently Asked Questions (FAQ)

Can I make this soup in a slow cooker?

Absolutely. Simmer the chicken, water, and parsley on low for 6–8 hours. Then proceed with sautéing the vegetables and cooking the soup on the stovetop.

Can I use chicken breasts instead of thighs?

Yes, but thighs yield a richer stock. If using boneless breasts, reduce simmer time to avoid overcooking and supplement the stock with broth for flavor.

What is dukkah, and do I need it?

Dukkah is a Middle Eastern nut and spice blend. It adds crunch and a nutty, savory finish. If unavailable, crackers or a sprinkle of toasted sesame seeds are great alternatives.

Can I freeze the soup with the couscous in it?

Technically, yes—but the couscous tends to soak up liquid and get mushy. For best texture, freeze without the couscous and add it fresh when reheating.

Is this soup gluten-free?

Not with pearl couscous, which contains wheat. To make it gluten-free, substitute with cooked rice or gluten-free pasta.

Final Thoughts

This Chicken and Pearl Couscous Soup is a celebration of comfort and elegance in one bowl. Whether you’re chasing away a chill or looking to nourish your body with wholesome ingredients, this recipe delivers both flavor and heart. The richness of homemade stock, the herbaceous lift from dill, and the bright tang of lemon create a beautifully balanced dish.

If you make this recipe, please share it with your friends and family! Don’t forget to subscribe to the blog for more comforting, globally-inspired recipes that bring warmth to your table.

Happy cooking—and may your bowls always be full!