Name: Chicken and Pearl Couscous Soup
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 cup chopped yellow onion; 1 cup chopped celery; 2 cloves garlic, minced; 1 cup pearl couscous; 6 cups chicken broth (low sodium preferred); 2 cups cooked shredded chicken; 2 tablespoons chopped fresh dill; Salt, to taste; Black pepper, to taste; 1 tablespoon lemon juice (optional); 1 pinch red pepper flakes (optional)

Nothing soothes the soul quite like a warm, hearty bowl of soup—especially one that’s loaded with tender chicken, tiny pearls of couscous, and a rich, aromatic broth. I’ve always loved how certain dishes feel like a hug in a bowl, and this Chicken and Pearl Couscous Soup delivers exactly that. It’s the kind of meal that makes everything slow down just a little, giving you a chance to breathe, relax, and enjoy.

I first made this soup on a chilly afternoon when I had leftover rotisserie chicken and a half-used box of pearl couscous sitting in the pantry. With some fresh herbs, a few vegetables, and a good simmer, it turned into something unexpectedly amazing. Now it’s a staple whenever I need a quick dinner or a comforting bowl of goodness. Whether you’re making it for your family or just for yourself, it’s the kind of recipe you’ll find yourself coming back to again and again.

Why You’ll Love This Chicken and Pearl Couscous Soup

This soup is everything you want in a one-pot meal: satisfying, flavorful, and surprisingly simple. The pearl couscous adds a lovely texture that’s different from your typical noodle soup—chewy, plump, and gently starchy to thicken the broth just a touch.

The combination of shredded chicken and delicate herbs like dill creates a refreshing brightness that balances the cozy, savory base. It’s light enough to enjoy as a lunch but hearty enough to stand on its own as a dinner. Plus, it’s a great way to use leftover chicken or stretch out a rotisserie bird into a brand-new meal.

What Kind of Couscous Should I Use?

For this soup, I always go with pearl couscous—also known as Israeli couscous. It’s much larger than the fine, granular couscous you might know, and it holds its texture beautifully in soup. The pearls become tender and slightly chewy as they cook, soaking up the flavorful broth without turning mushy.

That said, if you’re in a pinch, you can use smaller couscous or even orzo pasta, but just know the texture and cooking time will be different. Pearl couscous really is the star here—its size and bite make the soup more filling and satisfying.

Options for Substitutions

This Chicken and Pearl Couscous Soup is wonderfully flexible. If you don’t have every ingredient on hand, here are a few swaps that work just as well:

Chicken: Rotisserie chicken works perfectly, but you can also use poached chicken breasts or thighs. Leftover turkey? Even better after a holiday.
Pearl Couscous: Try orzo, ditalini, or small shell pasta. Just adjust the cook time accordingly.
Fresh Dill: No dill? Use parsley, basil, or even a bit of thyme. Dill adds brightness, but other herbs can still create that fresh lift.
Chicken Broth: Vegetable broth is a great alternative if you want a lighter or vegetarian version (just omit the meat or sub with chickpeas).
Veggies: Add what you love—carrots, spinach, zucchini, or frozen peas. This soup welcomes variety.

Substitutions make this recipe adaptable for weeknights, leftovers, and seasonal produce, so feel free to customize to what you have on hand.

Ingredients for This Chicken and Pearl Couscous Soup

Each ingredient in this soup brings something essential to the table—flavor, texture, or depth. Here’s what you’ll need and why it matters:

Shredded Chicken – Provides the protein and heartiness; use cooked chicken to keep this recipe quick and easy.
Pearl Couscous – The star grain; it gives the soup body and a satisfying chew that sets it apart from noodle soups.
Chicken Broth – Acts as the flavorful foundation; opt for low-sodium so you can control the saltiness.
Celery – Adds crunch and a subtle aromatic base to the soup.
Onion – Gives depth and savoriness to the broth as it softens and sweetens during cooking.
Garlic – A must for boosting flavor with that comforting, savory note.
Fresh Dill – Offers a bright, fresh finish that lifts the whole dish.
Olive Oil – Used for sautéing the aromatics and creating a richer base.
Salt & Black Pepper – Essential for seasoning the broth to taste.

Optional but great additions:

Lemon Juice – A splash at the end brightens everything.
Red Pepper Flakes – For a subtle kick of heat if you like it spicy.

Each component works together to make this soup balanced, flavorful, and nourishing.

Step 1: Sauté the Aromatics

In a large pot, heat a tablespoon of olive oil over medium heat. Add chopped onions and celery, and cook until softened—about 5–7 minutes. Stir in the minced garlic and cook for another minute until fragrant.

Step 2: Toast the Pearl Couscous

Add the pearl couscous directly to the pot with the aromatics. Stir for 2–3 minutes to lightly toast the couscous—it adds a subtle nutty flavor and prevents sticking later.

Step 3: Pour in the Broth

Slowly pour in the chicken broth, scraping up any bits from the bottom of the pot. Bring the mixture to a gentle boil, then reduce to a simmer.

Step 4: Add the Chicken

Stir in the shredded cooked chicken. Let the soup simmer for about 10–12 minutes, until the couscous is tender and the flavors are fully infused.

Step 5: Season and Finish

Taste the broth and season with salt and freshly cracked black pepper. Stir in chopped fresh dill just before serving. If you like, add a splash of lemon juice for brightness or a pinch of red pepper flakes for heat.

How Long to Cook the Chicken and Pearl Couscous Soup

This soup comes together surprisingly fast. Once everything is in the pot:

Sautéing aromatics: 5–7 minutes
Toasting couscous: 2–3 minutes
Simmering after broth and chicken are added: 10–12 minutes

In total, you’re looking at about 20–25 minutes of active cooking time, making it perfect for weeknights or last-minute comfort food cravings.

Tips for Perfect Chicken and Pearl Couscous Soup

Toast the couscous: Don’t skip this step—it deepens the flavor and helps prevent clumping.
Use good-quality broth: Since the broth is the base, the better it tastes, the better your soup will turn out. Homemade or a high-quality store-bought one makes a big difference.
Add herbs at the end: Fresh dill can lose its vibrancy if cooked too long. Stir it in right before serving for maximum flavor.
Lemon is your secret weapon: A little squeeze of lemon right before serving brightens the entire soup and adds freshness.
Don’t overcook the couscous: It only needs 10–12 minutes to cook. Overcooking can make it too soft and absorb too much broth.
Use pre-cooked or leftover chicken: This cuts down on prep time and makes the soup come together much faster.

These small steps elevate the flavor and texture of your soup without adding effort.

Watch Out for These Mistakes While Cooking

Even a simple soup like this can go sideways if you’re not paying attention. Here are a few things to avoid:

Overcooking the couscous: Pearl couscous can quickly turn mushy if left simmering too long. Keep it al dente by setting a timer.
Skipping the toasting step: Toasting the couscous enhances flavor and prevents clumping—don’t rush past it.
Adding herbs too early: Fresh dill loses its bright, grassy notes when cooked too long. Add it at the very end.
Underseasoning: Taste and adjust salt and pepper after adding chicken and broth. The flavor will deepen as it simmers.
Using watery broth: If your broth tastes bland, so will your soup. Use a rich stock or add a bouillon cube for extra depth.
Cooking chicken from raw in this version: Since this is a quick soup, it’s meant for pre-cooked or leftover chicken. Using raw chicken will require more time and adjustments.

What to Serve With Chicken and Pearl Couscous Soup?

1. Crusty Bread

A slice of toasted sourdough or warm baguette is perfect for soaking up the broth.

2. Simple Green Salad

A light salad with lemon vinaigrette balances the warmth of the soup and adds freshness.

3. Roasted Vegetables

Try roasted carrots, Brussels sprouts, or zucchini on the side for extra veggies.

4. Grilled Cheese Sandwich

Go classic—melted cheese and crisp bread with soup never disappoints.

5. Savory Muffins

Cheddar and herb muffins pair beautifully and add a bit of heartiness.

6. Pickled Veggies

A little tang on the side, like pickled onions or cucumbers, cuts through the richness of the soup.

7. Hummus and Pita Chips

Adds crunch and makes the meal feel complete without being too heavy.

8. Lemon Yogurt Dip

This cool, tangy dip goes great with bread or roasted veggies and complements the dill in the soup.

Storage Instructions

Chicken and Pearl Couscous Soup stores beautifully, but there are a couple of tips to keep in mind:

Refrigerator: Store leftover soup in an airtight container for up to 4 days. The couscous will continue to absorb broth, so you may need to add a splash of water or broth when reheating.
Freezer: For longer storage, freeze the soup without the couscous. Cooked couscous can become overly soft after freezing. Freeze the broth and chicken mixture for up to 3 months, then add fresh couscous when reheating.
Reheating: Gently reheat on the stovetop over medium heat until warmed through. Add broth as needed to loosen the texture.

Estimated Nutrition (Per Serving — Approx. 6 servings)

Calories: 310
Protein: 24g
Fat: 9g
Saturated Fat: 1.5g
Carbohydrates: 33g
Fiber: 2g
Sugar: 3g
Sodium: 780mg
Cholesterol: 60mg

These values are estimates and can vary depending on the broth, chicken, and couscous used. For a lighter version, reduce the couscous portion and use low-sodium broth.

Frequently Asked Questions

What is pearl couscous, and how is it different from regular couscous?

Pearl couscous (also called Israeli couscous) is larger and rounder than regular couscous. It’s technically a small pasta, and it holds its shape well in soups, offering a chewy, satisfying texture.

Can I make this soup with raw chicken instead of cooked?

Yes, but you’ll need to simmer the raw chicken in the broth for about 20–25 minutes before adding the couscous. Just be sure it’s fully cooked before shredding and returning it to the pot.

Can I use quinoa or rice instead of couscous?

Absolutely. Both are great substitutes—just adjust the cooking time. Quinoa takes about 15 minutes, and rice varies by type (white rice around 20 minutes, brown rice longer).

How do I prevent the couscous from soaking up all the broth?

Couscous tends to absorb liquid as it sits. If you’re making the soup ahead or storing leftovers, cook the couscous separately and add it just before serving.

Is this soup gluten-free?

Not as written, since pearl couscous contains wheat. To make it gluten-free, substitute with cooked rice or gluten-free pasta.

Can I make this soup vegetarian?

Yes! Use vegetable broth and swap the chicken for chickpeas or white beans. Add extra veggies like spinach or zucchini for more substance.

What kind of chicken is best for this soup?

Shredded rotisserie chicken is the quickest and easiest option. Poached or roasted chicken breasts or thighs work just as well.

Can I double the recipe?

Definitely. This soup scales well—just use a larger pot and double all ingredients. It’s perfect for meal prep or serving a crowd.

Conclusion

This Chicken and Pearl Couscous Soup brings comfort, flavor, and simplicity together in one bowl. With its rich broth, tender chicken, and perfectly chewy couscous, it’s everything you want from a cozy soup—whether you’re fighting off a cold, looking for a weeknight dinner, or just need something warm and nourishing. I love how adaptable it is and how quickly it comes together without sacrificing flavor.

It’s a recipe that invites you to slow down, enjoy the little things, and savor each spoonful. Whether it’s your first time making it or your fifth, this soup always hits the spot.