Save to Pinterest There's something about the smell of sautéed onions and celery that instantly transports me to a sun-soaked kitchen in Athens, even though I've never been there. My neighbor Maria, who grew up in Greece, handed me this recipe one autumn afternoon while we were both buying lemons at the farmers market. She mentioned it was her go-to when she wanted something warm but light, something that tasted like home without demanding hours in the kitchen. I made it that same evening, and the bright lemon hitting that creamy feta at the end felt like a small revelation in a bowl.
I served this to my partner on a chilly Wednesday when we were both exhausted, and they asked for seconds before finishing the first bowl. That moment taught me that comfort food doesn't need to be complicated or time-consuming. The feta melting slightly into the hot broth, the dill releasing its subtle anise-like fragrance—these small details made the whole experience feel intentional and generous, even though I'd thrown it together in between work emails.
Ingredients
- Boneless, skinless chicken breasts (2, about 400 g): Use breasts that are roughly the same thickness so they cook evenly without one drying out while the other's still raw in the middle.
- Low-sodium chicken broth (1.2 liters or 5 cups): The quality of your broth matters more than you'd think; taste it before you buy to avoid anything that tastes like pure salt.
- Bay leaf (1): This one leaf does the invisible work of making the whole pot taste more sophisticated without announcing itself.
- Yellow onion (1 medium, finely chopped): Fine chopping helps it dissolve into the broth and distribute flavor evenly throughout.
- Carrots (2 medium, peeled and diced): Cut them slightly smaller than you think necessary so they become tender by the time the couscous is done.
- Celery stalks (2, diced): This is the quiet backbone of the whole dish; don't skip it or substitute it.
- Garlic cloves (3, minced): Mince them fine and add them right before the broth so they stay fragrant without becoming bitter.
- Extra virgin olive oil (2 tablespoons): A good olive oil tastes better here than in any other recipe I know.
- Pearl couscous (150 g or 3/4 cup): This is different from regular couscous—the pearls stay distinct and chewy instead of becoming mushy.
- Lemon (1 large, zest and juice): Zest it before you cut it in half, and use a microplane for the finest texture.
- Dried oregano (1/2 teaspoon): Don't use fresh here; dried oregano has the intensity that survives simmering.
- Ground black pepper (1/4 teaspoon): Add it early so it infuses the broth, then taste and adjust at the end.
- Salt, to taste: Hold back until the very end because the broth and feta both contribute saltiness.
- Feta cheese (80 g or about 3 oz, crumbled): Buy it in a block if you can and crumble it yourself; pre-crumbled feta sometimes tastes like cardboard.
- Fresh dill (2 tablespoons, chopped): Chop this just before serving so it stays green and aromatic.
- Lemon wedges, for serving: Let people squeeze their own to control how much brightness they want.
Instructions
- Soften the aromatic foundation:
- Heat your olive oil in a large pot over medium heat and add the onion, carrots, and celery. You'll know they're ready when the onion turns translucent and the carrot pieces start to soften slightly, which usually takes about 5 minutes. The kitchen will smell like a warm Greek taverna at this point.
- Wake up the garlic:
- Stir in your minced garlic and let it cook for just 1 minute until it becomes fragrant but not brown. This is the moment where you should lean in and smell it because that aroma is what your finished soup will taste like.
- Build the broth base:
- Pour in the chicken broth, add your bay leaf, and bring everything to a gentle simmer over medium heat. You want to see small bubbles breaking the surface, not a rolling boil that'll make the chicken tough.
- Cook the chicken through:
- Nestle the chicken breasts into the simmering broth and cook for 12 to 15 minutes until they're completely cooked through. You can check by cutting into the thickest part; there should be no pink inside.
- Shred and return the chicken:
- Remove the chicken and bay leaf from the pot and set them on a cutting board. Once the chicken is cool enough to handle, shred or chop it into bite-sized pieces and return it to the pot.
- Add the couscous and aromatics:
- Stir in the pearl couscous, oregano, lemon zest, and black pepper. Simmer for 10 to 12 minutes, stirring occasionally, until the couscous is tender and has absorbed some of the broth.
- Finish with brightness:
- Remove from heat and stir in the lemon juice, then taste and adjust the salt as needed. The lemon should make everything taste sharper and more alive.
- Serve and garnish:
- Ladle the soup into bowls and top each serving generously with crumbled feta and fresh dill. Set lemon wedges on the side so people can add as much tang as they want.
Save to Pinterest There was a moment when a friend who usually orders takeout told me this tasted like the soup from a restaurant she loved in her hometown, and she got a little quiet. That's when I understood that food this honest doesn't just fill your stomach; it answers something deeper. This soup became her go-to when she was stressed or missing her family, and now it's become that for me too.
The Secret of Timing
The reason this recipe works so well is that nothing sits around waiting. The vegetables soften while the broth comes up to temperature, the chicken cooks while the vegetables are getting tender, and the couscous cooks in the same broth that's already flavored with everything else. Once you understand this rhythm, you can make it without even thinking about it. That's when a recipe stops being instructions and becomes something you just know how to do.
Variations That Actually Taste Good
I've experimented with different add-ins, and some have stuck around while others didn't make the cut. Spinach added in the last few minutes turns soft and sweet. Kale adds a slight bitterness that some people love, though I find it competes with the lemon. A Parmesan rind simmered with the broth gives it a deeper, savory backbone that reminds me of minestrone, which is not Greek but tastes incredible. Cherry tomatoes halved and stirred in at the very end add color and acidity, though Maria would probably tell me that's not traditional.
Serving and Pairing Suggestions
This soup is filling enough to be a main course, but it also works as a first course before something lighter. I've served it with crusty bread, pita, and even grilled halloumi on the side, and each pairing told a different story. A crisp white wine like Sauvignon Blanc or a light rosé sits perfectly alongside it, or you could go without alcohol entirely and let the soup be the star. The lemon wedges matter more than you'd expect; let people squeeze them in themselves because that little moment of control over their own bowl makes it feel personal.
- Serve it immediately after garnishing so the feta stays distinct and the dill stays bright green.
- Make it a day ahead and reheat gently; the flavors actually become more coherent overnight.
- Leftovers keep for 3 days in the refrigerator, though the couscous will absorb more broth and become slightly thicker, which some people prefer.
Save to Pinterest This soup has become the thing I make when I want to feel like myself again, or when I want to remind someone else that good food doesn't need to be fancy to be meaningful. Every time I make it, I think of Maria at the farmers market and how generously she shared something that mattered to her.
Common Recipe Questions
- → Can I make this soup ahead of time?
Absolutely. The flavors actually improve after resting overnight. Store in an airtight container in the refrigerator for up to 3 days. The pearl couscous will continue absorbing liquid, so you may need to add extra broth when reheating.
- → Can I use regular couscous instead of pearl couscous?
Pearl couscous (also known as ptitim) works best because it holds its texture during simmering. Regular couscous would become mushy. If substituting, try orzo pasta or small pasta shells for similar results.
- → Is this soup gluten-free?
Traditional pearl couscous contains wheat. To make it gluten-free, substitute with quinoa, rice, or certified gluten-free pasta alternatives. Ensure your broth and other ingredients are also certified gluten-free.
- → Can I freeze this soup?
Freezing works well, though the couscous texture may soften slightly. Cool completely before transferring to freezer-safe containers. It keeps for up to 3 months. Thaw overnight in the refrigerator before reheating gently on the stovetop.
- → What can I serve with this soup?
Crusty bread, warm pita, or olive focaccia are perfect for soaking up the flavorful broth. A simple Greek salad with crisp cucumber and tomatoes makes an excellent starter or side to complete the Mediterranean theme.