Chicken & Pearl Couscous Soup is the ultimate comfort in a bowl—heartwarming, wholesome, and brimming with flavor. I first made this soup on a rainy afternoon, craving something nourishing and cozy without being too heavy. It quickly became a family favorite. The tender chicken, the subtle chew of pearl couscous, and the burst of fresh dill and lemon make this soup both rustic and refined.
It’s the kind of meal that’s perfect for chilly nights, flu season recoveries, or whenever you need a hug in soup form. And the best part? It’s surprisingly simple to make, yet full of depth thanks to the homemade broth and aromatic herbs. Whether you’re cooking for a quiet night in or serving guests, this soup offers warmth, balance, and a sense of care in every spoonful.
It’s also a great way to introduce more fresh herbs into your meals—dill adds brightness, while parsley and celery contribute to a well-rounded depth. The pearl couscous makes this heartier than your average soup, transforming it into a one-bowl meal that satisfies without being overly heavy.
Why You’ll Love Chicken & Pearl Couscous Soup
- Soul-Warming Comfort: Nourishing, flavorful, and satisfying.
- Fresh Herbs & Citrus: Dill and lemon brighten every bite.
- Great for Leftovers: Tastes even better the next day.
- One-Pot Wonder: Minimal cleanup with maximum flavor.
- Customizable: Add veggies or swap couscous with orzo.
- Homemade Broth: Deep, savory flavor from simmered chicken thighs.
- Family-Friendly: A hit with kids and adults alike.
- Good for You: Balanced ingredients full of nutrients.
Ingredients You’ll Need
- 8 bone-in, skin-on chicken thighs
- Water (enough to cover chicken in pot)
- 1 small bunch of fresh parsley
- 1 tablespoon olive oil
- 1 yellow onion, peeled and diced
- 4 celery stalks with leaves, trimmed and diced
- Your favorite seasoning salt (garlic pepper, lemon pepper, or herbes de Provence)
- 1 cup pearl couscous
- ⅓ cup fresh dill, roughly chopped (plus extra for garnish)
- 1 lemon, juiced
- Salt and pepper to taste
- Dukkah, oyster crackers, or saltines for serving
- Extra virgin olive oil for garnish
Step-by-Step Instructions
- Simmer the chicken
Place chicken thighs in a large pot and cover with cold water. Add the parsley and a pinch of salt, then bring to a boil over medium-high heat. Skim any foam that rises to the surface. Once boiling, reduce to a simmer and cook for 30–35 minutes until the chicken is tender and cooked through. This will create a flavorful, collagen-rich broth. - Strain and shred
Carefully remove the chicken and parsley from the pot. Discard parsley. Allow chicken to cool slightly, then shred meat from the bones, discarding the skin and bones. Set aside. Skim any excess fat from the broth if desired. - Sauté aromatics
In the same pot with the broth, heat olive oil over medium heat. Add the diced onion and celery and cook for 5–7 minutes until soft and translucent, stirring occasionally to avoid browning. - Season and simmer
Return the shredded chicken to the pot. Sprinkle with your preferred seasoning salt and stir well. Add the pearl couscous and simmer gently for 10–12 minutes, or until couscous is plump and tender. Stir occasionally to prevent sticking. - Add herbs and lemon
Stir in the chopped dill and freshly squeezed lemon juice. Taste and adjust seasoning with more salt and pepper as needed. Let simmer another 2–3 minutes to let the flavors meld together. - Serve
Ladle the soup into bowls. Garnish each serving with extra dill, a drizzle of high-quality extra virgin olive oil, and a sprinkle of dukkah if using. Serve alongside oyster crackers, saltines, or crusty bread.
Serving and Storage Tips
This soup is incredibly versatile and pairs beautifully with a crisp salad, a glass of white wine, or even a slice of savory quick bread. It makes for a wonderful lunch or light dinner and reheats beautifully.
Storage:
- Store cooled soup in an airtight container in the fridge for up to 4 days.
- Freeze portions for up to 2 months—let cool completely before freezing. Thaw overnight and reheat on the stovetop over medium heat.
- Add a splash of water or broth when reheating to loosen the texture if needed.
Helpful Notes
- Use Chicken Thighs: They add rich flavor and remain tender after simmering.
- Boost the Broth: Add a bay leaf, whole garlic clove, or half a carrot to the simmering broth for even more depth.
- Add Veggies: Carrots, spinach, zucchini, or leeks are great additions.
- Make it Creamy: For a creamy twist, stir in a splash of cream, coconut milk, or a spoonful of Greek yogurt before serving.
- Low-Carb Option: Replace couscous with riced cauliflower or omit entirely for a brothier soup.
- Herb Swap: No dill? Try tarragon or basil for a fresh twist.
Frequently Asked Questions
- Can I use boneless chicken?
Yes, boneless thighs or breasts can be used, but bone-in will yield a more flavorful broth. - What’s a good couscous substitute?
Orzo, quinoa, farro, or even broken spaghetti make great alternatives. - Can I make this vegetarian?
Absolutely. Use vegetable broth and substitute the chicken with chickpeas, white beans, or tofu. - Is this soup freezer-friendly?
Yes! It freezes well. Just avoid freezing with added cream if you choose to make it creamy. - Can I cook this in a slow cooker?
Yes. Add chicken, water, parsley, onion, and celery to the slow cooker. Cook on low 6–7 hours. Remove and shred chicken. Add couscous, dill, and lemon in the last 30 minutes of cooking. - How do I prevent the couscous from getting mushy?
Don’t overcook it—10–12 minutes is plenty. If making ahead, consider cooking couscous separately and adding before serving.
Final Thoughts
Chicken & Pearl Couscous Soup is comfort food done right. With its tender chicken, aromatic broth, and bright herbal notes, it’s the kind of dish you’ll crave on cold days and cherish during family dinners. It’s light yet satisfying, packed with layers of flavor, and endlessly adaptable to your pantry and preferences.
Make it once, and it’s sure to find a permanent place in your soup rotation. Serve it up with love, and you’ll have a meal that’s both nourishing and unforgettable.
Chicken & Pearl Couscous Soup
Ingredients
- 8 bone-in skin-on chicken thighs
- Water enough to cover chicken in pot
- 1 small bunch of fresh parsley
- 1 tablespoon olive oil
- 1 yellow onion diced
- 4 celery stalks with leaves diced
- Seasoning salt e.g., garlic pepper, lemon pepper, herbes de Provence
- 1 cup pearl couscous
- ⅓ cup fresh dill chopped (plus more for garnish)
- 1 lemon juiced
- Salt and pepper to taste
- Dukkah oyster crackers, or saltines (for serving)
- Extra virgin olive oil for garnish
Instructions
- Simmer chicken with water and parsley for 30–35 minutes; remove and shred.
- Sauté onion and celery in olive oil in the broth.
- Return shredded chicken, season, and add couscous. Simmer 10–12 minutes.
- Stir in dill and lemon juice; adjust seasoning.
- Serve with garnish and crackers.
Notes
- Use bone-in chicken for best flavor.
- Add extra veggies or substitute couscous if needed.
- Can be made in a slow cooker or frozen for later.
- Cream or yogurt can be added for richness.
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