In a large Dutch oven or pot, heat 2 tablespoons of olive oil over medium heat. Once shimmering, add 1 medium diced yellow onion, 2 peeled and sliced carrots, and 2 chopped celery stalks. Sauté these until they soften, about 5–7 minutes, stirring occasionally, until the onions become translucent and fragrant.

Stir in 3 minced garlic cloves, 1 teaspoon dried thyme, 1 teaspoon dried oregano, and ½ teaspoon turmeric (if using). Cook for another 1–2 minutes, stirring constantly until the mixture is fragrant and the garlic is golden but not burnt.

Pour in 6 cups of chicken broth while scraping the bottom of the pot to deglaze any flavorful browned bits. Increase the heat to bring it to a gentle boil, then reduce to a simmer. Allow the broth to simmer uncovered for about 10 minutes.

Next, add 2 cups of cooked shredded chicken and ¾ cup of pearl couscous to the pot. Stir gently and continue to simmer uncovered for 10–12 minutes, stirring occasionally, until the couscous becomes tender and plump.

Once the couscous is cooked, season the soup with salt, freshly cracked black pepper to taste, and the juice of half a lemon. Stir in ¼ cup of chopped fresh dill for a bright, herbaceous finish.

Ladle the warm Chicken Pearl Couscous Soup into bowls and serve hot. For an extra touch, garnish with more fresh dill or a light drizzle of olive oil if desired.