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My chicken and Israeli couscous soup has turned into a filling comfort meal that I grab whenever I want something tasty but impressive. When you mix torn chicken pieces, herb sprigs, and those pearl-shaped pasta bits, you get this Mediterranean-style bowl that's both casual and fancy at once.
I whipped this up for the first time during a stormy afternoon when I needed something to make the house smell amazing. Now it's what everyone expects me to bring to potlucks, and they always want me to tell them how I made it.
Ingredients
- Bone-in skin-on chicken thighs: they pack more flavor and stay juicy through the whole cooking time
- Fresh parsley: gives the homemade broth its light, clean taste
- Pearl couscous: grabs all the soup flavors but doesn't turn mushy
- Fresh dill: brings that special Mediterranean touch that makes everything pop
- Lemon juice: adds zip and balances the rich chicken taste
- Seasoning salt: lets you tweak the flavor exactly how you want it
- Olive oil: needed for cooking and finishing with that authentic Mediterranean feel
Step-by-Step Instructions
- Prepare the Stock:
- Grab your biggest pot and place chicken thighs flat inside. Sprinkle plenty of salt over each piece. Cover the chicken with fresh parsley to create a fragrant cushion. Add cold water until it covers the chicken by about an inch. Let it come to a gentle boil, then turn it down to a low simmer right away. Pop the lid on and let it cook slowly for 2 hours so the chicken falls apart and the broth gets super flavorful.
- Strain and Shred the Chicken:
- Lift each chicken thigh out with tongs and put them in a big bowl. Pour the golden liquid through a fine strainer into another bowl to catch herb bits and loose bones. Wash your pot thoroughly to get rid of any stuck-on bits. Pull off all the chicken skin and throw it away. Take two forks and pull the meat into smaller chunks while it's still warm – it's much easier this way. Drop the shredded meat back into your strained broth.
- Start the Soup:
- Pour some olive oil into your clean pot over medium heat till it starts to shimmer. Toss in chopped onion and celery with those flavorful celery leaves too. Cook for about 5 minutes, stirring now and then until everything turns soft but not brown. Sprinkle in your favorite seasoning salt – go easy since you can always add more later.
- Simmer the Soup:
- Throw the pearl couscous into the pot and keep stirring for 2 minutes to let it get a bit toasty, which makes it taste nuttier. Pour in all your chicken broth with the meat pieces. Bring everything to a gentle boil, then turn it down to simmer. Let it cook uncovered for 15 minutes, giving it a stir occasionally so the couscous doesn't stick to the bottom. The little pasta pearls will swell up and get tender as they soak up all that tasty broth. Give it a taste and add more seasoning if needed.
- Finish the Soup:
- Mix in the chopped fresh dill and squeeze in some lemon juice. Let these last ingredients blend with everything else for 5 more minutes over low heat. The dill will soften slightly but keep its bright green color, and the lemon will wake up all the flavors.
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For me, those tiny pearl couscous balls really make this dish special. They don't get soggy like regular couscous does, even when you warm leftovers up. My grandma got me hooked on pearl couscous when I was little, and making this soup always takes me back to her kitchen that smelled like herbs and spices from the Mediterranean.
Make-Ahead Options
You can totally make this soup ahead of time. The whole thing keeps in the fridge for up to 3 days. It actually gets tastier as it sits! Just warm it up slowly on the stove, and maybe add a splash of water if it's gotten too thick. Want to save it longer? Put portions in containers with tight lids and stick them in the freezer for up to 3 months. Just let them thaw in the fridge overnight before you heat them back up.
Ingredient Substitutions
Can't find bone-in chicken thighs? Boneless ones work too, but they won't give your broth quite as much flavor. Need a shortcut? Use 8 cups of store-bought chicken broth and toss in 2 cups of torn rotisserie chicken during the last 10 minutes. Don't have pearl couscous? Try orzo pasta or small chunks of potato instead. And if you want to switch up the herbs, basil or tarragon can replace the dill for a totally different but still yummy flavor.
Serving Suggestions
This soup works as a whole meal with just a few extra touches. Serve it in wide, shallow bowls so everyone can see all the good stuff inside. Add a little drizzle of really good olive oil on top for some richness. Want some crunch? Sprinkle on some dukkah spice mix, oyster crackers, or homemade croutons. A simple green salad with lemon and olive oil dressing goes perfectly alongside. If you need something more filling, add some crusty sourdough bread for soaking up all that tasty broth.
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Frequently Asked Questions
- → What’s the trick to soften the potatoes?
Thinly slicing the potatoes and baking them in cream makes them tender. Starting with foil on top ensures they soften before finishing uncovered for browning.
- → Can I use a different cheese instead?
Absolutely! Swap gorgonzola for other blue cheeses like Stilton or Roquefort. If you'd prefer something milder, try camembert or brie instead.
- → Can I prepare this in advance?
Yes, make and bake the dish beforehand, then chill it. Simply reheat it in a 350°F (175°C) oven until hot and bubbly when you're ready.
- → How should I slice potatoes for even cooking?
A mandoline slicer creates super-thin, even cuts, helping the potatoes cook consistently while giving the gratin a creamy texture.
- → What’s good to serve with this?
Try pairing it with crispy salads, roasted veggies, or a grilled protein like chicken for a balanced meal to complement the gratin.