Description
A delicious and hearty Greek Chicken Pearl Couscous Soup that brings comforting flavors together, perfect for any meal.
Ingredients
Scale
- 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 diced onion, sliced carrots, and celery. Sauté for 5 minutes until vegetables are softened.
- Stir in minced garlic and cook for 1 minute until fragrant.
- Add chicken pieces and cook for 3-4 minutes, stirring occasionally, until just opaque.
- 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 15-18 minutes until couscous is tender and chicken is cooked through.
- Remove from heat and discard bay leaf. Stir in lemon zest and juice. Season with salt and pepper to taste.
- Ladle soup into bowls. Top each serving with crumbled feta and fresh dill. Serve with lemon wedges on the side.
Notes
- For a richer flavor, use homemade chicken stock.
- Fresh herbs can be substituted with dried if necessary, but fresh dill enhances the flavor.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 330
- Sugar: 2g
- Sodium: 650mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 70mg