Chicken & Pearl Couscous Soup

There’s something magical about the way soup can hold you. On days when the wind bites a little harder or your mind feels cluttered with to-dos and timelines, you don’t need perfection—you need comfort. You crave something that feels like home, something that soothes more than just your stomach. And that’s exactly what this Chicken and Pearl Couscous Soup offers.

It’s not just a meal; it’s an experience. Slow-simmered chicken, tender vegetables, a kiss of lemon, and that unique texture of pearl couscous—you’re not just cooking dinner here, you’re crafting a bowl of solace.

What Makes This Chicken & Pearl Couscous Soup So Special?

You’re probably familiar with classic chicken soup. It’s been around forever and has earned its spot on tables across generations. But this version? It’s in a league of its own.

Why You’ll Love this Recipe:

• Flavor from the bones: Using bone-in, skin-on chicken thighs builds a rich, hearty base you simply can’t get from cartons.
• Pearl couscous brings texture: Unlike noodles or rice, pearl couscous adds a slight chew and visual interest.
• Fresh herbs do wonders: Dill and parsley give it that clean, herby finish that wakes everything up.
• Versatility matters: Whether you like it rustic with saltines or elevated with dukkah and a drizzle of extra virgin olive oil, this soup works with your mood.

Ingredients at a Glance:

Before diving into the method, let’s simplify the prep. Here’s everything you’ll need in one neat table so you can double-check your pantry or shopping list.

Main Ingredients Table:

How to Make Chicken & Pearl Couscous Soup from Scratch:

Ready to create a soup that doesn’t just fill your belly but feeds your spirit? Follow these steps—each one matters.

Step 1 – Prepare the Homemade Chicken Stock

Forget store-bought stock. What you’re building here is flavor at its core.

• Place your chicken thighs in a large pot. Make sure the pot will hold at least 3.5 quarts.
• Sprinkle in a generous pinch of salt.
• Lay the parsley sprigs right over the chicken.
• Fill the pot with enough water to fully submerge the chicken.
• Turn up the heat until the water comes to a gentle boil, then lower it to a simmer.
• Cover the pot and let it go for 2 full hours.

This step can’t be rushed. The slow simmer extracts every bit of richness from the bones and skin, resulting in a broth that’s golden, nourishing, and undeniably homemade.

Step 2 – Strain and Shred the Chicken

Once those two hours are up, it’s time to transform that broth into something usable.

• Lift the chicken out and set it aside in a large bowl.
• Pour the broth through a fine-mesh sieve into a clean container, discarding the parsley.
• Wipe out the pot—you’ll be using it again.

Now for the chicken:

• Discard the skin.
• Pull the meat from the bones and shred it into bite-sized pieces.
• Add the shredded chicken back into your strained broth.

Step 3 – Sauté the Aromatics

Here’s where the flavor base builds.

• Heat 1 tablespoon of olive oil in the cleaned pot over medium heat.
• Toss in your diced onion and celery, sautéing for about 5 minutes.
• When the veggies are softened and fragrant, sprinkle in your chosen seasoning salt—garlic pepper for a punch, lemon pepper for brightness, or herbes de Provence for something aromatic.

Step 4 – Simmer with Pearl Couscous

This step turns your soup from broth into something substantial.

• Add 1 cup of pearl couscous into the sautéed veggies. Stir it around for a minute or two—it toasts slightly and enhances the flavor.
• Pour in your prepared broth and shredded chicken.
• Bring everything to a light boil, then reduce to a gentle simmer.
• Let it cook for about 15 minutes, uncovered, or until the couscous is tender but still slightly chewy.
• Taste and adjust your salt and pepper as needed.

Step 5 – Add the Finishing Touches

You’re nearly there—this final step seals the deal.

• Stir in the fresh dill and lemon juice.
• Let the soup simmer for another 5 minutes, uncovered. This gives the herbs time to bloom and the lemon to balance the richness.

Tips for the Best Chicken & Pearl Couscous Soup:

• Use bone-in thighs, not breasts: You want deep flavor, and that comes from bones and skin.
• Don’t skip the parsley in the broth: It gives an aromatic, herby lift.
• Taste, then season: The saltiness of your seasoning salt and crackers will impact the final balance.
• Use leftover soup creatively: It thickens as it sits—consider it a stew the next day.
• Add greens if you like: Kale or spinach stirred in at the end can add another layer of nutrition.

What to Serve with Chicken & Pearl Couscous Soup:

You’ve already got a complete meal, but here are some pairing ideas that elevate the experience:

• A hunk of crusty bread to soak up the last spoonful
• Oyster crackers or dukkah for crunch
• A light citrus salad for contrast
• Simple grilled cheese for indulgence

Mix and match based on the mood you’re in. You can’t go wrong.

Health Benefits of Homemade Chicken Soup:

It’s not just delicious—it’s good for you too.

Why It’s Worth Making from Scratch:

• Gelatin-rich broth: From the simmered bones—great for joints and digestion.
• Low in processed ingredients: You control everything.
• Herbs like dill and parsley: Naturally high in antioxidants and anti-inflammatory properties.
• Hydrating and warming: Perfect for cold days or when you’re feeling under the weather.

Frequently Asked Questions (FAQ):

Can I make this chicken & pearl couscous soup ahead of time?

Absolutely! It actually tastes better the next day. The flavors deepen, and the couscous absorbs even more broth. Just store it in an airtight container in the fridge.

Can I swap pearl couscous with something else?

You can. Try orzo, rice, quinoa, or even barley. Each will bring a slightly different texture, but all will work beautifully.

What’s the best seasoning salt to use?

That depends on your flavor mood. Garlic pepper gives savory warmth, lemon pepper adds zing, and herbes de Provence brings floral elegance.

Can I make it gluten-free?

Yes. Replace the couscous with rice or a gluten-free pasta option. And check your crackers or dukkah for hidden gluten.

How long does it keep in the fridge?

You can store it for up to 4 days in the fridge or freeze for up to 2 months. Reheat gently on the stove or in the microwave.

Final Thoughts: A Soup That Feels Like Home

You started with a simple pot and a handful of humble ingredients. What you ended up with? A bowl that’s rich with memory, flavor, and warmth. This isn’t the kind of soup you sip in silence—it’s the kind that makes you sigh in gratitude with every bite.

Whether you make it for someone who’s under the weather or as a quiet act of self-care, this chicken and pearl couscous soup delivers on all fronts.

Craving Comfort? Make This Chicken & Pearl Couscous Soup Tonight

Don’t just read about it—make it yours. Gather your ingredients, clear your schedule for a couple of hours, and let your kitchen do what it does best: nourish.

And once you’ve had your first bowl, come back and leave a comment. Share your twist. Did you add spinach? Use herbes de Provence? Top it with a poached egg? Your version might just inspire the next reader.

More Recipe Suggestions:

Grilled Skirt Steak with Lemon Herb Couscous Salad

Beef Barley Soup

Beef Bourguignon (Julia Child’s Recipe)

Key Lime Cheesecake

Chicken & Pearl Couscous Soup

There’s something magical about the way soup can hold you. On days when the wind bites a little harder or your mind feels cluttered with to-dos and timelines, you don’t need perfection—you need comfort. You crave something that feels like home, something that soothes more than just your stomach. And that’s exactly what this Chicken and Pearl Couscous Soup offers.

It’s not just a meal; it’s an experience. Slow-simmered chicken, tender vegetables, a kiss of lemon, and that unique texture of pearl couscous—you’re not just cooking dinner here, you’re crafting a bowl of solace.

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Prep Time 15 minutes mins

Cook Time 2 hours hrs 30 minutes mins

Total Time 2 hours hrs 45 minutes mins

Course Soup/Stews/Chili

Cuisine American

Servings 6 to 8 Bowls

Equipment

• Measuring cups and spoons
• Mixing Bowls w/lids
• Soup Pot / Dutch Oven
• Mandolin Slicer and Food Chopper Set
• Herb Scissors/Chopper
• Citrus Juicer (hand)
• Sieve/Strainer

Ingredients

  

1x2x3x

• 8 bone-in skin-on chicken thighs
• Water enough to cover chicken
• 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 e.g., 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

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Instructions

 

Prepare the Stock:

• Place the chicken thighs in a large pot (about 3.5 quarts). Season generously with salt and add the parsley sprigs on top.
• Pour in enough water to fully cover the chicken. Bring to a boil, then reduce heat to low. Cover the pot and let it simmer for 2 hours.

Strain and Shred the Chicken:

• After 2 hours, remove the chicken from the pot and transfer to a bowl.
• Strain the broth through a fine sieve into a clean bowl, discarding the parsley. Wipe out the pot for reuse.
• Remove the chicken skin and discard. Pick the meat off the bones, shredding it into bite-sized pieces. Add the shredded chicken back into the strained broth.

Start the Soup:

• Heat olive oil in the cleaned pot over medium heat. Sauté the diced onion and celery for about 5 minutes, or until softened.
• Season with your choice of seasoning salt, adjusting to taste.

Simmer the Soup:

• Add the pearl couscous to the pot, stirring for 2 minutes to lightly toast.
• Pour in the prepared chicken stock and shredded chicken. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook uncovered for about 15 minutes, or until the couscous is tender. Taste and adjust seasoning with salt and pepper.

Finish the Soup:

• Stir in the fresh dill and lemon juice. Let the soup simmer for another 5 minutes.

Serve:

• Ladle the soup into bowls. Garnish with additional dill, a drizzle of extra virgin olive oil, and dukkah or crackers for crunch.
• Serve warm and enjoy the comforting flavors!

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