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
Scale
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.
