Comfort in a Bowl: Chicken & Pearl Couscous Soup

Chicken & Pearl Couscous Soup is a warm, simple dish that feels like comfort in a bowl.

Introduction to Chicken & Pearl Couscous Soup

Chicken & Pearl Couscous Soup is an easy meal you can make any night.
It mixes small couscous pearls, diced chicken, and soft veg in a light broth for a gentle, filling soup.
If you like quick soups, try another simple option like this easy tortellini soup with spinach.

Why make this Chicken & Pearl Couscous Soup

Chicken & Pearl Couscous Soup cooks fast and uses few ingredients.
It is hearty but not heavy, so it works for lunch or dinner.
Pair it with a cool drink for balance, such as these hydrating summer smoothies.

How to make Chicken & Pearl Couscous Soup

Chicken & Pearl Couscous Soup comes together in a single pot.
Sauté the veg, add garlic and chicken, then pour in broth and couscous.
Simmer until the pearls are soft and the chicken is cooked through.

Ingredients for Chicken & Pearl Couscous Soup

• 1 cup pearl couscous
• 2 chicken breasts, diced
• 4 cups chicken broth
• 1 medium onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Directions for Chicken & Pearl Couscous Soup

• In a large pot, heat some oil over medium heat. Add onions, carrots, and celery. Sauté until softened.
• Add garlic and cook for another minute.
• Stir in the diced chicken and cook until browned.
• Pour in the chicken broth and add thyme, salt, and pepper. Bring to a boil.
• Stir in the pearl couscous and reduce heat to simmer. Cook for about 10–12 minutes or until couscous is tender.
• Garnish with fresh parsley before serving.

How to serve Chicken & Pearl Couscous Soup

Serve Chicken & Pearl Couscous Soup hot in deep bowls.
Add a sprinkle of fresh parsley or a squeeze of lemon for brightness.
For a full meal, enjoy with simple sides and try topping a cold drink or snack with ideas from healthy smoothie dish toppings.

How to store Chicken & Pearl Couscous Soup

Let the soup cool to room temperature before storing.
Place in an airtight container and keep in the fridge for up to 3 days.
Reheat on the stove over low heat. Add a splash of broth if it feels thick.

Tips to make Chicken & Pearl Couscous Soup

• Use bite-size chicken for even cooking.
• Brown the chicken lightly for more flavor.
• Watch the couscous near the end so it stays tender, not mushy.
• Taste and adjust salt and pepper at the end.

Variation for Chicken & Pearl Couscous Soup

• Swap chicken for cooked chickpeas or white beans for a plant-based version.
• Add greens like spinach in the last minute for color and vitamins.
• For more plant choices, see sources for plant protein like this guide on plant-based protein options.

FAQs about Chicken & Pearl Couscous Soup

Q: Can I use regular couscous instead of pearl couscous?
A: You can, but regular couscous cooks faster and will make a different texture.

Q: How do I keep the chicken moist in Chicken & Pearl Couscous Soup?
A: Cut the chicken into even pieces and do not overcook. Simmer gently until done.

Q: Where can I buy pearl couscous?
A: You can find pearl couscous online. Buy it here.

Q: Can I freeze Chicken & Pearl Couscous Soup?
A: Yes, but couscous can change texture after freezing. Freeze without couscous, then cook fresh couscous when you reheat.

Smoky Shrimp Saganaki

A delightful dish full of flavor, combining shrimp, feta cheese, and spices for a warm and comforting meal perfect for sharing.

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Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Appetizer, Main Course

Cuisine Mediterranean

Servings 4 servings

Calories 350 kcal

Ingredients

  

Chiles and Garlic

• 1 chipotle chile, stem and seeds removed
• 1 ancho chile, stem and seeds removed
• 2 fresh long red chiles, split open lengthwise with the stem intact
• 1 head of garlic 1 clove minced, the rest separated but left skin-on and whole

Main Ingredients

• 24 ounces cherry tomatoes
• 3/4 cup extra-virgin olive oil
• to taste fine sea salt and black pepper
• 1 (8-ounce) block feta cheese
• 1/2 pound peeled and deveined medium shrimp
• 1/2 cup roughly chopped fresh cilantro
• as needed crusty bread, for serving

Instructions

 

Preparation

• Heat the oven to 425 degrees F.
• In a 10-inch cast-iron pan or an 8-by-11-inch broiler-safe baking dish, add the chipotle chile, ancho chile, fresh chiles, whole garlic cloves, cherry tomatoes, olive oil, 1 teaspoon of salt, and a good grind of pepper. Make sure the dried chiles are tucked underneath so they stay submerged in oil.
• Bake for 10 minutes and then stir, keeping the chiles submerged.

Cooking

• Nestle the feta in the middle of the mixture and return it to the oven for 15 minutes, until the tomatoes are charred and the feta has softened.
• While the feta is cooking, gently butterfly the shrimp by making a shallow cut along the back of each shrimp from head to tail using a sharp knife.
• Set the broiler to the highest setting and let it heat for 5 minutes.
• Stir the shrimp and the crushed garlic into the tomato mixture, leaving the feta whole in the center. Broil on the top rack for 3 to 5 minutes, until the shrimp is cooked through and the feta is golden.

Serving

• Spoon some of the tomato mixture on top of the feta, sprinkle with cilantro, and enjoy with crusty bread.

Notes

Use fresh shrimp for the best flavor. Frozen shrimp can work, but make sure they are thawed completely. Don’t skip the resting time after baking; it helps the flavors blend. Feel free to adjust the type of chiles to your spice preference. If you have leftovers, let the dish cool, cover it tightly, and store it in the fridge for about 2 days.

Keyword Cheese, Saganaki, Seafood, Shrimp, Spicy

Chicken & Pearl Couscous Soup

A warm and hearty soup mixing pearl couscous, diced chicken, and vegetables in a light broth, perfect for any meal.

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course, Soup

Cuisine American

Servings 4 servings

Calories 350 kcal

Ingredients

  

Main ingredients

• 1 cup pearl couscous
• 2 pieces chicken breasts, diced Use bite-size.
• 4 cups chicken broth Use low-sodium if preferred.
• 1 medium onion, chopped
• 2 pieces carrots, diced
• 2 stalks celery, diced
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

 

Cooking

• In a large pot, heat some oil over medium heat. Add onions, carrots, and celery. Sauté until softened.
• Add garlic and cook for another minute.
• Stir in the diced chicken and cook until browned.
• Pour in the chicken broth and add thyme, salt, and pepper. Bring to a boil.
• Stir in the pearl couscous and reduce heat to simmer. Cook for about 10–12 minutes or until couscous is tender.
• Garnish with fresh parsley before serving.

Notes

Let the soup cool to room temperature before storing. Place in an airtight container and keep in the fridge for up to 3 days. Reheat on the stove over low heat. Add a splash of broth if it feels thick. For variations, replace chicken with chickpeas or add greens like spinach.

Keyword Chicken Soup, Comfort Food, Couscous Soup, Easy Dinner, One-Pot Meal