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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Melt butter in a large pot or Dutch oven and sauté onions, carrots, and celery until softened.
Mix in garlic, thyme, parsley, oregano, rosemary, salt, and pepper, and cook until vegetables are tender and fragrant.
Place chicken breasts in the pot along with water and bring to a boil.
Once boiling, stir in the chicken bouillon until dissolved.
Simmer until the chicken is fully cooked, approximately 20 minutes.
Remove chicken from the pot, shred it, and add back into the pot along with the pearl couscous.
Simmer for about 10 minutes until the couscous is cooked through and tender.
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For a richer flavor, use chicken stock instead of water.
You can substitute pearl couscous with regular couscous or small pasta shapes like orzo.
Add a squeeze of lemon juice at the end for a bright, tangy finish.
Can I use pre-cooked chicken?
Yes, you can use shredded rotisserie chicken and skip the step of cooking the chicken breasts.
Can I freeze this soup?
Yes, this soup freezes well. Let it cool completely before transferring to freezer-safe containers.
Can I make this soup vegetarian?
Yes, substitute the chicken with chickpeas or tofu and use vegetable bouillon instead of chicken bouillon.
What can I use instead of pearl couscous?
You can use regular couscous, orzo, or even rice as a substitute.
How do I store leftovers?
Store leftovers in an airtight container in the refrigerator for up to 3 days.
