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.
Equipment
Ingredients
- 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
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!
Tried this recipe?Let us know how it was!