If you are searching for a comforting and flavorful bowl to warm your heart and satisfy your cravings, this Chicken and Pearl Couscous Soup Recipe is an absolute must-try. It’s a beautiful blend of tender, slow-simmered chicken, nutty pearl couscous, and fresh herbs like dill and parsley that come together in a golden broth bursting with homemade charm. Every spoonful is a cozy hug, perfect for any day you want something nourishing yet special without complicated fuss. Let me take you through why this soup quickly became one of my all-time favorites to make and share.
Ingredients You’ll Need
The magic of this Chicken and Pearl Couscous Soup Recipe lies in its simple, wholesome ingredients that each add a layer of flavor, texture, or color. Every item on this list is essential to building the rich broth and the satisfying body of the soup while keeping it fresh and vibrant.
- 8 bone-in skin-on chicken thighs: They provide rich flavor and tender meat that forms the heart of the soup.
- 1 cup pearl couscous: Adds a lovely chewy texture and soaks up the broth beautifully.
- 1 yellow onion, diced: Gives sweetness and depth to the broth as it simmers.
- 4 celery stalks, diced: Offers a subtle crunch and aromatics for balance.
- Fresh parsley: Used both in the soup base and as garnish to brighten flavors.
- Fresh dill: Introduces a vibrant herbal note that makes the soup linger delightfully on the palate.
- Lemon juice: A splash of lemon juice wakes up the broth with a bright, fresh zing.
- Olive oil: For richness and to gently sauté the vegetables before simmering.
- Seasoning salt: Enhances all the natural ingredients without overpowering them.
How to Make Chicken and Pearl Couscous Soup Recipe
Step 1: Building the Flavorful Broth
Start by placing the bone-in, skin-on chicken thighs in a large pot or Dutch oven and covering them with enough water to submerge. Bring to a gentle boil over medium heat. This initial step is where the soul of your chicken soup is formed; as the chicken simmers, it releases deep, rich flavors that turn the water into a golden broth.
Step 2: Adding Aromatics and Seasoning
Once boiling, lower the heat to maintain a gentle simmer. Add the diced yellow onion, celery, chopped fresh parsley, a drizzle of olive oil, and seasoning salt. These ingredients infuse the broth with layers of natural sweetness, herbaceous brightness, and a touch of savory comfort. Let it all cook slowly for about an hour to develop the complex base that makes this recipe so special.
Step 3: Cooking the Pearl Couscous
Carefully remove the chicken thighs from the pot and set them aside to cool enough for shredding. Stir the pearl couscous directly into the aromatic broth and let it cook for about 10 minutes or until tender. The pearl couscous absorbs the rich flavors of the broth while contributing a chewy, satisfying texture that feels like a little treasure in every bite.
Step 4: Shredding the Chicken and Final Touches
Using two forks, shred the chicken off the bones into bite-sized pieces—this step lends that tender, meaty goodness that defines the soup. Return the shredded chicken to the pot along with a generous handful of fresh dill and a squeeze of lemon juice. The dill adds a fresh, herbal contrast, while the lemon juice brightens the whole dish, elevating it beyond an ordinary soup.
Step 5: Season and Serve
Finish by seasoning with salt and pepper to taste. Give the soup a final stir to meld all the flavors perfectly together. Serve this comforting bowl warm and cozy, perhaps topped with dukkah or crackers if you want extra crunch and spice. Every bite should feel like a warm invitation to slow down and savor the moment.
How to Serve Chicken and Pearl Couscous Soup Recipe
Garnishes
A sprinkle of fresh parsley or dill really transforms this soup visually and taste-wise, adding a burst of herbal brightness right before serving. Some crushed dukkah or crunchy crackers on top bring an unexpected textural delight that makes every spoonful memorable.
Side Dishes
This soup shines on its own but pairs beautifully with a crisp green salad or warm, crusty bread to soak up all that delicious broth. A light citrusy salad or roasted vegetables on the side would make a perfectly balanced meal that feels elegant yet homey.
Creative Ways to Present
Container-wise, this Chicken and Pearl Couscous Soup Recipe is gorgeous in rustic bowls that highlight its golden broth and colorful herbs. For gatherings, serve it family-style in a large beautiful pot with sides of fresh bread and garnishes on the table to let guests customize their bowls. It’s an inviting way to enjoy the comfort and love cooked into every spoonful.
Make Ahead and Storage
Storing Leftovers
Leftover chicken and pearl couscous soup keeps well in an airtight container in the refrigerator for 3 to 4 days. The flavors actually deepen overnight, making the next-day bowl even more satisfying. Just be sure to cool it completely before sealing to maintain the best texture.
Freezing
You can freeze this soup for up to 3 months. Because the pearl couscous tends to absorb liquid, it’s a good idea to undercook it slightly when making the soup if you plan to freeze. Freeze in portions for easy thawing and enjoy comforting homemade soup anytime you want.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally. If the soup has thickened too much, add a splash of water or broth to loosen it up. Avoid overheating to keep the chicken tender and the flavors fresh.
FAQs
Can I use boneless chicken instead of bone-in for this Chicken and Pearl Couscous Soup Recipe?
Absolutely! Boneless chicken works fine, but using bone-in thighs adds extra flavor and richness to the broth. Just adjust cooking time since boneless cooks faster.
What can I substitute for pearl couscous?
If you don’t have pearl couscous, Israeli couscous or even small pasta like orzo are great alternatives. Each will give a slightly different texture but still absorb the broth deliciously.
Is this soup suitable for freezing?
Yes, this Chicken and Pearl Couscous Soup Recipe freezes beautifully. Just remember that couscous absorbs broth, so you may want to keep couscous to a minimum or add extra liquid when reheating to maintain the best texture.
How can I make this soup more filling?
Adding extra vegetables like diced carrots, zucchini, or even beans can bulk up the soup nicely. You could also stir in some cooked beans or lentils for added protein and heartiness.
Can I make this soup in a slow cooker?
Definitely! Brown the chicken thighs first for added flavor, then add all ingredients except couscous and fresh herbs to the slow cooker. Cook on low for 6 to 8 hours, add couscous in the last 30 minutes, then shredded chicken and herbs before serving.
Final Thoughts
This Chicken and Pearl Couscous Soup Recipe is one of those dishes that feels like a warm kitchen hug. The way the tender chicken, vibrant herbs, and nutty couscous blend into a golden broth is truly special. Whether you’re looking for a cozy family dinner, meal-prep comfort, or a nourishing soup to brighten chilly days, this recipe is sure to become a favorite in your repertoire. Give it a try and enjoy every soothing, flavorful spoonful!
Print
Chicken and Pearl Couscous Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 15 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken and Pearl Couscous Soup features tender bone-in chicken thighs simmered with fresh vegetables and herbs in a flavorful broth. Pearl couscous is added for a delightful texture, making this soup a nourishing and hearty meal perfect for cooler days.
Ingredients
Soup Base
- 8 bone-in skin-on chicken thighs
- 1 yellow onion, diced
- 4 celery stalks, diced
- Fresh parsley (for soup base and garnish), chopped
- Olive oil, 1-2 tablespoons
- Seasoning salt, to taste
Couscous and Final Flavorings
- 1 cup pearl couscous
- Fresh dill (for flavor and garnish), chopped
- Lemon juice, 2 tablespoons
- Salt and pepper, to taste
- Dukkah or crackers, for serving (optional)
Instructions
- Prepare the Broth: In a large pot or Dutch oven, place the 8 bone-in skin-on chicken thighs and cover with enough water. Bring the water to a boil over medium heat to start infusing the flavors.
- Simmer with Vegetables and Herbs: Once boiling, reduce the heat to low. Add the diced yellow onion, diced celery, chopped fresh parsley, olive oil, and seasoning salt to the pot. Let the mixture simmer gently for about 1 hour to develop a rich broth and tenderize the chicken.
- Add Pearl Couscous: Remove the chicken thighs from the pot carefully. Stir the pearl couscous into the hot broth and cook for 10 minutes or until the couscous becomes tender and fluffy.
- Shred the Chicken: While the couscous cooks, shred the chicken meat from the bones using two forks. Discard the bones and skin if preferred. Return the shredded chicken to the pot, mixing it into the couscous and broth.
- Finish with Herbs and Lemon: Stir in the fresh chopped dill and lemon juice to brighten the flavors. Season the soup with salt and pepper to taste.
- Serve and Garnish: Ladle the soup into bowls and garnish with additional fresh parsley and dill if desired. Serve warm accompanied by dukkah or crackers for added texture and flavor.
Notes
- Bone-in, skin-on chicken thighs enhance the flavor and richness of the broth.
- Simmering the chicken slowly helps extract maximum flavor and tenderizes the meat.
- Fresh herbs like parsley and dill add brightness and depth to the soup.
- Pearl couscous cooks quickly and adds a pleasantly chewy texture to the soup.
- Adjust seasoning salt and pepper according to your taste preferences.
- Serving with dukkah or crackers adds a nice crunch but is optional.
- Leftovers can be stored in the fridge for up to 3 days and reheated gently on the stovetop.
