Place the chicken in a large pot with the thyme sprigs, bay leaves, kosher salt, garlic, and onions. Cover with 14 to 16 cups of water (enough to immerse the chicken). Bring to a boil. Reduce the heat to low and cover. Simmer for 1 hour 30 minutes or until the chicken is completely cooked through.

Using tongs, carefully transfer the chicken to a large bowl. Return the broth to a low boil over medium heat. Cook, uncovered, for 20 to 30 minutes to reduce the broth to about 12 to 13 cups.

Strain the broth through a sieve into a large bowl. Discard the spent aromatics. Wipe out the pot and return it to the stove.

Once the chicken is cool enough to handle, pick the meat from the bones and shred it with your fingers or dice it with a knife. Reserve the skin and carcass for stock if you like.

Heat 1 tablespoon extra virgin olive oil in the pot over medium heat. Once hot, add the diced onion and celery. Sauté for 5 minutes. Add the minced garlic and crushed Calabrian chili peppers and sauté for 1 minute until fragrant. Add the cooked chicken and cover with the chicken broth.

Bring the soup to a boil. Add the pearl couscous and reduce the heat to low. Simmer for 20 minutes until the pearl couscous is tender. Taste and add more salt and pepper if needed.

Add the minced parsley, basil, and juice from 1 lemon. Simmer for 5 minutes. Turn off the heat.

Spoon the soup into bowls. Finish with a few fresh basil leaves and a drizzle of extra virgin olive oil. Enjoy!