Description
Infused with the savory essence of tender chicken, aromatic herbs, and perfectly toasted pearls of couscous, this soup is a cozy sanctuary for anyone seeking solace from the chill outside.
Ingredients
Scale
- 8 bone-in, skin-on chicken thighs
- Water (enough to cover the chicken)
- 1 small bunch fresh parsley
- 1 tablespoon olive oil
- 1 yellow onion, diced
- 4 celery stalks with leaves, diced
- 1 cup pearl couscous
- ⅓ cup fresh dill, chopped (plus extra for garnish)
- Juice of 1 lemon
- Salt and pepper, to taste
- Seasoning salt (like garlic pepper or herbes de Provence)
- Optional: dukkah, oyster crackers, or saltines
- Optional: extra virgin olive oil, for garnish
Instructions
- Initiate your culinary journey by placing the chicken thighs along with a small bunch of fresh parsley in a sizable pot. Add just enough water to adequately submerge the chicken, enhancing the potential for deep flavor extraction. Season the water with a sprinkle of salt to begin building the soup’s foundational taste.
- After the broth has simmered for a couple of hours, remove the chicken and discard the wilted parsley. Strain the broth carefully, ensuring you have a clean liquid base. Once cooled, proceed to remove the skin and bones from the chicken and shred it gently. Return this tender meat to the broth, ready to continue the flavor development.
- Introduce olive oil into the emptied pot over medium heat. Sauté the diced onions and celery for about five minutes, until they’re soft and fragrant. As you stir, add seasoning salt to enhance the vegetables, allowing them to release their essential flavors fully.
- Add one cup of pearl couscous to the pot, allowing it to toast gently for two minutes, before incorporating the homemade chicken broth and shredded meat. Bring this concoction to a boil and then reduce to a simmer. Patience here is key—let it simmer for an additional 15 minutes to ensure the couscous achieves tender perfection and absorbs the savory flavors.
- Complete the soup by stirring in chopped fresh dill and a generous squeeze of lemon juice, followed by a final simmer. This blend of herbs and citrus provides a bright, fresh twist to the earthy broth. Serve your creation by ladling it into bowls, garnishing with dill, a drizzle of extra virgin olive oil, and a sprinkle of dukkah or a handful of oyster crackers.
Notes
Letting the cooked soup rest for a few hours intensifies its flavors further, making leftovers even more delicious.
- Prep Time: 15 minutes
- Cook Time: 2 hours 30 minutes
- Category: Soup
Nutrition
- Calories: 350 kcal
- Sodium: 600 mg
- Protein: 25 g