Introduction to Greek Chicken Pearl Couscous Soup
There’s something magical about a warm bowl of soup that feels like a hug on a chilly day. My Greek Chicken Pearl Couscous Soup is just that—a comforting, hearty meal that brings a hint of Mediterranean sunshine to your table. Whether you’re wrangling kids after a long day at work or just need a little pick-me-up, this soup will quickly become your go-to recipe. With its tender chicken, vibrant veggies, and delightful pearl couscous, it’s not just easy to make; it’s also a delightful culinary adventure packed with flavor. Ready to explore this delicious dish together?
Why You’ll Love This Greek Chicken Pearl Couscous Soup
This Greek Chicken Pearl Couscous Soup is perfect for busy moms or professionals like us, offering a quick and satisfying meal. With just 45 minutes from prep to table, it makes weeknight cooking a breeze. The bright lemony flavor and creamy feta add a zesty punch, while the hearty chicken and veggies ensure everyone leaves the table happy. Delicious, easy, and nutritious—what’s not to love?
Ingredients for Greek Chicken Pearl Couscous Soup
Gathering ingredients is half the fun when making my Greek Chicken Pearl Couscous Soup. Here’s what you’ll need:
- Boneless, skinless chicken breasts: These provide lean protein and tenderness. Feel free to substitute with turkey for a twist!
- Yellow onion: A classic base that adds sweetness and depth. Yellow onions caramelize beautifully—incredible flavor!
- Carrots: Their vibrant orange color and natural sweetness brighten the soup. Plus, they pack a nutritious punch.
- Celery: For that satisfying crunch and freshness, celery makes the flavors sing. It’s a must-have for that classic soup texture!
- Garlic: Ah, the aroma! Garlic brings warmth and savoriness, making every bite comforting and aromatic.
- Chicken stock: I recommend low-sodium for controlling salt levels. It serves as the flavorful foundation for your soup.
- Pearl couscous: These little gems have a delightful texture that absorbs flavors beautifully. You can use regular couscous if you must, but pearl couscous is a game-changer!
- Olive oil: Adds richness and helps sauté the veggies. Choose a good quality olive oil for the best taste.
- Bay leaf: A simple but essential herb. It infuses the soup with a subtle earthiness—don’t skip this!
- Dried oregano: A staple in Greek cooking, it lends a charming aromatic flavor that makes us feel like we’re dining in a sunny taverna.
- Lemon: The zest and juice brighten the whole dish! Fresh lemon juice is like a burst of sunshine in every spoonful.
- Salt and freshly ground black pepper: To taste. Essential for enhancing all those lovely flavors we’ve built up.
- Feta cheese: Crumbled on top for a creamy, tangy surprise! It adds a delightful contrast to the warm soup.
- Fresh dill: A sprinkle of dill offers freshness and pairs beautifully with the feta and lemon.
- Lemon wedges: For serving, because who doesn’t love a dash more lemon to brighten things further?
For those who may have dietary needs, feel free to explore substitutions like using vegetable stock for a vegetarian option or even adding some heavy cream to enrich the soup further. You’ll find that the exact quantities you’ll need are listed at the bottom of the article for printing and easy reference.
How to Make Greek Chicken Pearl Couscous Soup
Making my Greek Chicken Pearl Couscous Soup is a delightful adventure that’s easy enough for any busy weeknight. Let’s get cooking with these straightforward steps!
Heat the Oil and Sauté Vegetables
Start by heating 2 tablespoons of olive oil in a large pot over medium heat. Swirl it around so it coats the bottom of the pot. Then, toss in the finely diced onion, sliced carrots, and celery. Sauté these for about 5 minutes, stirring occasionally, until the veggies soften. The kitchen will start to smell amazing—you’ll know you’re doing it right!
Add Garlic and Chicken
Next, stir in 3 cloves of minced garlic. Cook for another minute until it becomes fragrant—trust me, it’s worth the wait. After that, add the bite-sized pieces of chicken breast. Cook for 3-4 minutes, stirring occasionally, until the chicken turns just opaque. This step ensures the flavors meld beautifully and sets the stage for the soup!
Pour in Chicken Stock
Now comes the heart of the dish. Pour in 6 cups of low-sodium chicken stock. It’s like the secret potion that brings everything together. Add a bay leaf and sprinkle in 1 teaspoon of dried oregano. Bring the mixture to a gentle boil. Oh, the anticipation of what’s to come!
Stir in Pearl Couscous
Once boiling, stir in 3/4 cup of pearl couscous. Reduce the heat to a simmer, cooking uncovered for 15-18 minutes. You’ll want to keep an eye on it, stirring occasionally, until the couscous becomes tender and the chicken is fully cooked. The pearls will soak up all those wonderful flavors!
Finish and Serve
When it’s time to serve, remove the pot from the heat and discard the bay leaf. Add the zest and juice of 1 large lemon, seasoning with salt and freshly ground black pepper to taste. Ladle the soup into bowls and top each serving with crumbled feta cheese and a sprinkle of fresh dill. Don’t forget those lemon wedges on the side for an extra pop of brightness!
Tips for Success
- Prep your ingredients ahead of time to make cooking quicker and more enjoyable.
- For added depth of flavor, sauté your garlic until golden but not burnt.
- Taste and adjust seasoning as needed; every palate is different!
- When storing leftovers, keep the feta separate to maintain its texture.
- This soup freezes beautifully, so don’t hesitate to make a big batch!
Equipment Needed
- Large pot: A Dutch oven works wonders, but any heavy-bottomed pot will do.
- Wooden spoon: Perfect for stirring and avoiding scratches on your cookware.
- Measuring cups and spoons: Essential for accuracy in your ingredients.
- Chopping board: A sturdy board makes prep a breeze.
- Knives: A sharp chef’s knife will make chopping and dicing a joy!
Variations of Greek Chicken Pearl Couscous Soup
- Vegetarian Delight: Swap out the chicken for hearty vegetables like zucchini and mushrooms, using vegetable stock instead.
- Seafood Twist: Add shrimp or cooked fish for a Mediterranean flair that adds a touch of coastal charm.
- Spicy Kick: For those who love heat, sprinkle in a pinch of red pepper flakes while sautéing the vegetables!
- Herbal Infusion: Try adding fresh herbs like parsley or basil. They brighten up the flavor and color beautifully.
- Creamy Comfort: Stir in a splash of heavy cream at the end for a richer, velvety soup perfect for cozy nights.
Serving Suggestions for Greek Chicken Pearl Couscous Soup
- Crusty Bread: Serve with warm, crusty bread for dipping—think fresh baguette or sourdough!
- Salad Pairing: A simple Greek salad with cucumbers, tomatoes, and olives adds a refreshing crunch.
- Drink Option: Enjoy with a chilled glass of white wine or iced herbal tea for a light touch.
- Presentation: Garnish bowls with extra dill and a lemon wedge for a vibrant pop of color!
FAQs about Greek Chicken Pearl Couscous Soup
Can I make this soup ahead of time? Absolutely! This Greek Chicken Pearl Couscous Soup can be made ahead and stored in the refrigerator for up to 3 days. Just remember to keep the feta separate until serving to preserve its delightful texture.
Is this soup gluten-free? Yes, this recipe is gluten-free if you use gluten-free pearl couscous. Always check the labels to be sure, though!
Can I substitute any ingredients? Definitely! You can swap the chicken for turkey or even use vegetables for a vegetarian version. Vegetable stock is a great alternative to chicken stock!
How do I store leftovers? Store leftovers in an airtight container in the fridge for no more than 3 days. If you’d like to freeze it, portion it out in freezer-safe containers, leaving room for expansion.
What should I serve with the soup? This soup pairs wonderfully with crusty bread and a fresh salad, such as a Greek salad. You can also enjoy it with a chilled white wine for a delightful meal.
Final Thoughts
Creating my Greek Chicken Pearl Couscous Soup is more than just putting together a meal; it’s about sharing warmth and comfort with loved ones. Each spoonful offers a delightful blend of flavors that can transport you to the sunny shores of Greece. As the aroma fills your kitchen, you’re not just cooking; you’re nurturing and creating memories. Whether it’s a quiet night in or a gathering with friends, this soup has a way of bringing smiles and good feelings all around. So grab your pot, and let’s fill your home with love, laughter, and deliciousness!
Print
Greek Chicken Pearl Couscous Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
A warm and comforting Greek Chicken Pearl Couscous Soup, perfect for any occasion.
Ingredients
- 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
- This soup can be made ahead and stored in the refrigerator for up to 3 days.
- For added richness, you can include a splash of heavy cream at the end.
- Feel free to use vegetable stock for a vegetarian option.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 10g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 60mg
