Recipe By Lynfred Brand Ambassador Laura Lorenz
Ingredients
3 tbsp shallot, minced
1 tbsp olive oil
5 cups chicken broth
2 cups cooked pearl couscous (about 1 cup dry)
3 large egg yolks, room temperature
3 cups shredded, cooked chicken
⅓ cup fresh lemon juice
¼ cup fresh dill, chopped (plus more for garnish)
1 tbsp fresh chives, minced (plus more for garnish)
2 tbsp fresh Italian parsley, chopped (plus more for garnish)
Feta cheese, for topping
Salt and pepper, to taste
Directions
In a large pot set over medium-low heat, warm the olive oil. Add the minced shallot and cook for 4–5 minutes, or until soft and fragrant. Add the chicken broth and bring to a gentle simmer.
In a blender, combine the egg yolks, lemon juice, and ¼ cup of the cooked couscous. Blend until smooth. With the blender running on low, slowly drizzle in ½ cup of the warm broth to temper the mixture.
Gradually pour the blended mixture back into the simmering pot, stirring gently. Add the shredded chicken and simmer for about 10 minutes, stirring occasionally. Stir in the remaining couscous along with the dill, chives, and parsley, then turn off the heat. Taste and season with salt and pepper as needed. Ladle into bowls and finish with extra herbs
and crumbled feta cheese.
Notes & Variations
*Rotisserie chicken works beautifully here for added flavor and convenience—just be sure to remove the skin and bones.
*High-quality or homemade chicken broth makes a noticeable difference in flavor.
*Traditionally, this soup is made with orzo or rice. Pearl couscous adds a wonderful texture, but feel free
to substitute if needed.
*For extra vegetables, add finely chopped carrots and celery. Sauté them before adding the shallot. No shallot on hand? A sweet onion works in a pinch.
*White pepper is traditional, but not required. Freshly cracked black pepper or a peppercorn blend works just as well.