I make this Chicken and Pearl Couscous Soup when I want tender chicken, plump couscous, and a rich, savory broth that makes the whole pot disappear fast.

Jump to Recipe

I’m obsessed with Chicken and Pearl Couscous Soup because it eats like a full meal, not some sad brothy afterthought. The pearl couscous is my favorite part, those little chewy bites that make every spoonful feel loaded.

I love how the chicken keeps it hearty without dragging things down, and the broth carries everything in a way that makes me keep going back for “just one more” bowl. And honestly, it’s the kind of soup I crave when I want something filling but not heavy.

Bright, savory, a little messy in the best way. Soup with actual personality.

Ingredients

Print Recipe (No Advertisments)

Olive oil starts things off with a soft, cozy richness.
Onion brings that sweet, savory base every good soup needs.
Carrots add color, gentle sweetness, and a little bite.
Celery keeps it fresh and gives the broth that classic soup vibe.
Garlic makes everything smell amazing, because obviously it does.
Chicken adds lean protein and makes the bowl feel filling.
Pearl couscous is chewy, fun, and way more exciting than plain noodles.
Chicken broth pulls it all together with warm, savory comfort.
Diced tomatoes add brightness without making the soup too tomato-heavy.
Thyme gives it that herby, homemade taste you’ll notice right away.
Bay leaf quietly adds depth.
Basically, it’s doing background magic.
Baby spinach sneaks in greens without making dinner feel too healthy.
Parsley adds a fresh little pop at the end.
Lemon juice wakes everything up.
Plus, it keeps the soup from feeling heavy.
Salt and pepper make the whole pot taste like it finally clicked.

Ingredient Quantities

2 tablespoons olive oil

1 medium yellow onion, finely chopped

2 medium carrots, diced

2 celery stalks, diced

3 garlic cloves, minced

1 pound boneless skinless chicken breasts, cut into 1 inch pieces

1 cup pearl couscous (Israeli couscous)

6 cups low sodium chicken broth

1 14.5 ounce can diced tomatoes, drained

1 teaspoon dried thyme

1 bay leaf

2 cups baby spinach

2 tablespoons fresh parsley, chopped

2 tablespoons lemon juice

Salt and freshly ground black pepper to taste

How to Make this

Print Recipe (No Advertisments)

1. Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.

2. Add 1 medium finely chopped yellow onion, 2 diced carrots, and 2 diced celery stalks; cook, stirring occasionally, until softened, about 5 minutes.

3. Stir in 3 minced garlic cloves and cook 30 seconds until fragrant.

4. Add 1 pound cut into 1 inch pieces boneless skinless chicken breasts and cook until the outside is no longer pink, about 3 to 4 minutes.

5. Pour in 6 cups low sodium chicken broth and 1 cup pearl couscous, then add 1 1
4.5 ounce can diced tomatoes drained, 1 teaspoon dried thyme, and 1 bay leaf.

6. Bring to a boil, then reduce heat to a simmer; cover and cook until couscous is tender and chicken is cooked through, about 10 to 12 minutes.

7. Remove and discard the bay leaf.

8. Stir in 2 cups baby spinach until wilted, then add 2 tablespoons fresh chopped parsley and 2 tablespoons lemon juice.

9. Season with salt and freshly ground black pepper to taste, stirring to combine.

10. Ladle into bowls and serve hot.

Equipment Needed

1. Large heavy pot with lid
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Can opener
7. Ladle or large serving spoon
8. Colander or fine mesh strainer

FAQ

How long do I cook the pearl couscous so it stays firm and not mushy? Simmer the couscous in the hot broth for 8 to 10 minutes until tender but still slightly chewy, then remove from heat and let sit a couple minutes before serving to avoid overcooking.

Can I use chicken thighs instead of breasts? Yes. Use boneless skinless thighs cut to 1 inch pieces and cook until they reach 165 F; thighs add more richness and are forgiving if simmered a bit longer.

Can I make this soup ahead or freeze it? You can refrigerate the finished soup for 3 to 4 days. For freezing, leave out the spinach and lemon; cool, freeze up to 3 months, then thaw, reheat, add fresh spinach and lemon before serving.

How can I make this vegetarian? Replace chicken with a can of drained white beans or extra vegetables and use vegetable broth instead of chicken broth; skip the chicken and adjust cooking time so couscous is tender.

Is this recipe gluten free? No, pearl couscous is made from wheat. To make it gluten free, swap in cooked gluten free pasta pearls or use quinoa, adjusting cooking times accordingly.

How do I adjust salt and acidity for best flavor? Taste after the couscous is cooked. Add salt gradually. Finish with the lemon juice and parsley to brighten flavors, adding more lemon if the soup tastes flat.

Chicken And Pearl Couscous Soup Recipe Substitutions and Variations

2 tablespoons olive oil: substitute avocado oil, canola oil, or melted butter for a richer flavor
1 pound boneless skinless chicken breasts: substitute boneless chicken thighs, cubed turkey breast, or firm tofu for a vegetarian option
1 cup pearl couscous (Israeli couscous): substitute orzo, small pasta like acini di pepe, or short-grain rice (reduce cooking time for pasta)
2 cups baby spinach: substitute baby kale, Swiss chard (stems removed and chopped), or arugula added at the end

Pro Tips

1. Brown the chicken briefly in two batches if needed so pieces get a little color; that adds savory depth without overcooking. Transfer them to the side and add back to the pot when you pour in the broth.

2. Toast the pearl couscous for a minute in the hot oil with the aromatics before adding broth. It brings out a nutty flavor and helps the grains stay distinct instead of getting mushy.

3. If you like brighter acidity, add half the lemon juice while finishing and reserve the rest to taste at the table. Freshly cracked black pepper right before serving lifts the whole bowl.

4. For make-ahead meals, undercook the couscous by a couple of minutes and refrigerate. When reheating, add a splash of broth or water and gently simmer until warmed so the couscous does not turn gluey.

Chicken And Pearl Couscous Soup Recipe

Recipe by Nicky Smith

0.0 from 0 votes

I make this Chicken and Pearl Couscous Soup when I want tender chicken, plump couscous, and a rich, savory broth that makes the whole pot disappear fast.

Servings

servings

Calories

325

kcal

Equipment: 1. Large heavy pot with lid
2. Chef knife
3. Cutting board
4. Wooden spoon or heatproof spatula
5. Measuring cups and spoons
6. Can opener
7. Ladle or large serving spoon
8. Colander or fine mesh strainer

Ingredients

2 tablespoons olive oil
1 medium yellow onion, finely chopped
2 medium carrots, diced
2 celery stalks, diced
3 garlic cloves, minced
1 pound boneless skinless chicken breasts, cut into 1 inch pieces
1 cup pearl couscous (Israeli couscous)
6 cups low sodium chicken broth
1 14.5 ounce can diced tomatoes, drained
1 teaspoon dried thyme
1 bay leaf
2 cups baby spinach
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
Salt and freshly ground black pepper to taste

Directions

Heat 2 tablespoons olive oil in a large pot over medium heat until shimmering.
Add 1 medium finely chopped yellow onion, 2 diced carrots, and 2 diced celery stalks; cook, stirring occasionally, until softened, about 5 minutes.
Stir in 3 minced garlic cloves and cook 30 seconds until fragrant.
Add 1 pound cut into 1 inch pieces boneless skinless chicken breasts and cook until the outside is no longer pink, about 3 to 4 minutes.
Pour in 6 cups low sodium chicken broth and 1 cup pearl couscous, then add 1 1
5 ounce can diced tomatoes drained, 1 teaspoon dried thyme, and 1 bay leaf.
Bring to a boil, then reduce heat to a simmer; cover and cook until couscous is tender and chicken is cooked through, about 10 to 12 minutes.
Remove and discard the bay leaf.
Stir in 2 cups baby spinach until wilted, then add 2 tablespoons fresh chopped parsley and 2 tablespoons lemon juice.
Season with salt and freshly ground black pepper to taste, stirring to combine.
Ladle into bowls and serve hot.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.