Heat the oil in a large pot over medium-high. Once hot, add the onion and celery. Cook, stirring occasionally, for 5–7 minutes until they soften.

Add the garlic and sauté for 1 minute.

Season the chicken all over with salt and pepper. Transfer the thighs to the pot and pour in the water or broth. Bring to a boil and add the potatoes. Boil for 1–2 minutes. Reduce heat and simmer, partially covered, for 40–50 minutes.

Taste the broth and adjust the seasonings to your preference.

Remove the chicken from the pot and transfer it to a bowl. Once it’s cool enough to handle, shred the meat. Discard the skin and bones or reserve the bones to make stock later.

Return the broth to a boil. Add the pearl couscous. Stir in the shredded chicken. Reduce heat and simmer for 15 minutes or until the pearl couscous is tender.

Stir in the lemon juice, parsley, and red pepper flakes. Simmer for 5 minutes. Taste and adjust the seasonings once more. Turn off the heat.

Ladle the soup into bowls. Serve with more red pepper flakes on top. Enjoy!