Comfort in a Bowl: Chicken and Pearl Couscous Soup

Why You’ll Love This Recipe

• Rich Homemade Broth: Using bone-in, skin-on chicken thighs creates a deep, flavorful base that surpasses store-bought stocks.

• Unique Texture: Pearl couscous adds a delightful chewiness, offering a satisfying alternative to traditional noodles or rice.

• Fresh Herbs: The addition of fresh dill and parsley brightens the soup, adding layers of flavor and freshness.

• Versatility: Whether you prefer it simple with saltines or elevated with dukkah and a drizzle of olive oil, this soup adapts to your taste.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. 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.

2. 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.

   • Discard the skin from the chicken, pull the meat from the bones, and shred into bite-sized pieces.

3. Sauté the Aromatics:

   • Heat 1 tablespoon of olive oil in the cleaned pot over medium heat.

   • Add the diced onion and celery, sautéing for about 5 minutes until softened.

   • Sprinkle in your chosen seasoning salt and stir to combine.

4. Simmer with Pearl Couscous:

   • Add 1 cup of pearl couscous to the sautéed vegetables, stirring for 1-2 minutes to toast slightly.

   • Pour in the prepared broth and shredded chicken.

   • Bring to a gentle boil, then reduce heat and simmer for 15 minutes, or until the couscous is tender.

5. Finish the Soup:

   • Stir in the fresh dill and lemon juice.

   • Simmer for an additional 5 minutes.

   • Taste and adjust seasoning with salt and pepper as needed.

6. Serve:

   • Ladle the soup into bowls.

   • Garnish with extra dill, a drizzle of extra virgin olive oil, and your choice of dukkah, oyster crackers, or saltines.

Servings and timing

• Servings: 6

• Preparation Time: 15 minutes

• Cooking Time: 2 hours 30 minutes

• Total Time: 2 hours 45 minutes

Variations

• Vegetarian Option: Replace chicken with chickpeas or white beans and use vegetable broth.

• Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeño during the sautéing step.

• Creamy Texture: Stir in a splash of cream or coconut milk at the end for a richer soup.

• Additional Vegetables: Incorporate diced carrots, potatoes, or spinach for added nutrition and flavor.

storage/reheating

• Storage: Cool the soup completely and store in an airtight container in the refrigerator for up to 4 days.

• Freezing: Freeze in a sealed container for up to 3 months. Thaw overnight in the refrigerator before reheating.

• Reheating: Warm on the stovetop over medium heat until heated through. Add a splash of water or broth if the soup has thickened.

FAQs

What is pearl couscous?

Pearl couscous, also known as Israeli couscous, is a type of pasta shaped into small, round balls. It has a chewy texture and is excellent for absorbing flavors in soups and stews.

Can I use boneless chicken?

Yes, boneless chicken can be used, but using bone-in, skin-on thighs adds more flavor to the broth.

How can I make this soup gluten-free?

Substitute pearl couscous with gluten-free pasta or rice, and ensure all other ingredients are certified gluten-free.

Is it necessary to use fresh herbs?

Fresh herbs provide the best flavor, but dried herbs can be used in a pinch. Use one-third the amount of dried herbs compared to fresh.

Can I add other vegetables?

Absolutely. Feel free to add vegetables like carrots, zucchini, or spinach to enhance the nutritional value and flavor.

What can I use instead of dukkah?

If dukkah is unavailable, try topping the soup with toasted nuts, seeds, or a sprinkle of za'atar for added texture and flavor.

How do I prevent the couscous from becoming mushy?

Cook the couscous until just tender and avoid overcooking. If storing the soup, consider cooking the couscous separately and adding it when reheating.

Can I make this soup in advance?

Yes, this soup can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 3 months.

What is the best way to reheat this soup?

Reheat on the stovetop over medium heat until warmed through. Add a bit of water or broth if the soup has thickened.

Can I use store-bought broth?

While homemade broth provides the best flavor, store-bought low-sodium chicken broth can be used for convenience.

Conclusion

This Chicken and Pearl Couscous Soup is more than just a meal; it's a comforting embrace in a bowl. With its rich homemade broth, tender chicken, and the delightful texture of pearl couscous, it's a dish that warms both the body and soul. Whether you're seeking solace on a cold day or simply craving a hearty, flavorful soup, this recipe is sure to satisfy. Enjoy the process of creating this nourishing dish and the comfort it brings with every spoonful.