This warm Chicken and Pearl Couscous Soup is like a big hug in a bowl! Juicy chicken pieces and tiny pearl couscous swirl together with veggies in a delicious broth.
It’s a cozy dish that’s perfect for a chilly day. I love serving it with a sprinkle of fresh herbs on top—it adds a nice touch! You’ll want seconds, trust me! 😋
Key Ingredients & Substitutions
Olive Oil: This is great for sautéing your veggies, but if you’re looking for a substitute, avocado oil or butter can work too! I sometimes mix butter and oil for extra flavor.
Chicken: Chicken breasts are my go-to for this soup, but thighs add juiciness. For a quicker option, shredded rotisserie chicken can save time and still taste fantastic.
Pearl Couscous: This tiny pasta gives a fun texture to the soup. If you don’t have it, you can replace it with small pasta shapes like orzo or even rice—just adjust cooking times accordingly.
Herbs: Dried thyme adds earthy notes, but feel free to use dried rosemary or basil if that’s what you have. Fresh herbs are wonderful but can be a bit pricey; I prefer thyme here!
How Do I Make Sure My Chicken is Cooked Just Right?
To ensure perfectly cooked chicken, it’s important to monitor your cooking time. Here’s what to do:
- Use boneless, skinless chicken for easy shredding. Cook in the simmering broth for about 15-20 minutes, uncovered.
- Check the chicken at the 15-minute mark. You’re aiming for an internal temperature of 165°F (75°C).
- Once cooked, let the chicken cool slightly before shredding. This helps avoid burning your fingers!
Taking your time with this step makes sure your chicken stays juicy, which is key to a delicious soup!
Chicken and Pearl Couscous Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups chicken broth (preferably low sodium)
- 1 cup pearl couscous
- 2 boneless, skinless chicken breasts or thighs
- Salt and black pepper, to taste
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 bay leaf (optional)
- 1/4 cup fresh parsley or dill, chopped (for garnish)
- Juice of half a lemon (optional, for brightening)
How Much Time Will You Need?
This warm and cozy Chicken and Pearl Couscous Soup takes about 10 minutes to prep and around 30 minutes to cook, giving you a total of about 40 minutes from start to finish. It’s quick enough to make on a weeknight but satisfying enough for a weekend meal!
Step-by-Step Instructions:
1. Sautéing the Base:
Begin by heating the olive oil in a large pot over medium heat. Add the chopped onion and cook until it becomes translucent, which should take about 3-4 minutes. This will form the flavorful base of your soup!
2. Adding Vegetables:
Now, toss in the minced garlic, diced carrots, and celery. Sauté everything for another 4-5 minutes until the vegetables start to soften and the kitchen smells wonderful!
3. Boiling the Broth:
Next, pour in the chicken broth and bring it all to a boil. This will create a rich flavor that is the heart of your soup.
4. Cooking the Chicken:
Once it’s boiling, add the chicken breasts or thighs, dried thyme, and the bay leaf if you’re using one. Reduce the heat to a simmer and cook uncovered for about 15-20 minutes or until the chicken is fully cooked through.
5. Shredding the Chicken:
Carefully remove the chicken from the pot and place it on a plate to cool slightly. You can now use two forks to shred the chicken into bite-sized pieces—this is what will add heartiness to your soup!
6. Adding Couscous:
While the chicken cools, pour the pearl couscous into the simmering broth. Cook for about 8-10 minutes until the couscous is tender and absorbs some of that delicious broth!
7. Bringing it All Together:
Once the couscous is ready, return the shredded chicken back to the pot. Stir everything together and season with salt and pepper to taste.
8. Final Touches:
Don’t forget to remove the bay leaf! For a little brightness, you can stir in the lemon juice now.
9. Serving It Up:
Now it’s time to ladle the warm soup into bowls. Garnish with your chopped fresh parsley or dill for that final flourish. And there you go!
Enjoy the comforting warmth of this hearty Chicken and Pearl Couscous Soup. Perfect for chilly evenings or whenever you’re craving something delicious! 😊
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Can I Use Leftover Chicken in This Recipe?
Absolutely! Leftover cooked chicken, such as rotisserie chicken, is a perfect choice. Just shred it and add it to the soup towards the end of cooking to heat through and absorb the flavors.
How Do I Store Leftover Soup?
Store any leftovers in an airtight container in the fridge for up to 3 days. You can also freeze it for longer storage—just make sure to leave out the lemon juice until you’re ready to serve!
Can I Make This Soup Vegetarian?
Definitely! Swap the chicken for your favorite plant-based protein (like chickpeas or tofu) and use vegetable broth instead of chicken broth. Add extra veggies for a heartier soup!
What Can I Substitute for Pearl Couscous?
If you don’t have pearl couscous, you can use small pasta shapes like orzo or tiny shells, or even quinoa! Just adjust the cooking times according to the type of grain or pasta you choose.
