Description
Warm up with a comforting bowl of Chicken and Pearl Couscous Soup. Discover a delicious recipe for a cozy night in.
Ingredients
Scale
- 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
Instructions
- Step 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.
- Step 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. Remove the chicken skin and discard. Pick the meat off the bones, shredding it into bite-sized pieces. Add the shredded chicken back into the strained broth.
- Step 3: Start the Soup:. Heat olive oil in the cleaned pot over medium heat. Sauté the diced onion and celery for about 5 minutes, or until softened. Season with your choice of seasoning salt, adjusting to taste.
- Step 4: Simmer the Soup:. Add the pearl couscous to the pot, stirring for 2 minutes to lightly toast. Pour in the prepared chicken stock and shredded chicken. Bring the mixture to a boil, then reduce the heat to a gentle simmer. Cook uncovered for about 15 minutes, or until the couscous is tender. Taste and adjust seasoning with salt and pepper.
- Step 5: Finish the Soup:. Stir in the fresh dill and lemon juice. Let the soup simmer for another 5 minutes.
- Step 6: Serve:. Ladle the soup into bowls. Garnish with additional dill, a drizzle of extra virgin olive oil, and dukkah or crackers for crunch. Serve warm and enjoy the comforting flavors!
Notes
Try This Recipe and Leave a comment Below, your opinion matters to me!
Nutrition
- Serving Size: 4 serving
- Calories: 400
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg