Recipe by threeovens
I sort of neglected my garden since its my first and I didn't do very well at maintaining it. Yesterday I went out and had a whole mess of Swiss chard that was growing like a house-a-fire! This recipe comes from "Bon Appetit" magazine.
- 6 cups chicken broth
- 1 lb boneless skinless chicken thighs
- 2 garlic cloves, smashed
- 3⁄4 cup israeli couscous (the big ones)
- 3⁄4 cup carrot, sliced 1/4-inch thick
- 1⁄2 bunch swiss chard, center ribs and tough stems removed and leaves torn
- kosher salt
- fresh ground black pepper
- 1⁄4 cup fresh dill
- 2 tablespoons fresh chives, thinly sliced
- lemon wedge, for serving
Directions See How It's Made
- In a large saucepan, bring broth to a boil over medium high heat; add chicken and garlic, reduce heat to low, cover and simmer until chicken is cooked through, about 10-12 minutes.
- Transfer chicken to a plate and let cool; once cool, shred chicken into bite-sized pieces.
- Meanwhile, return the broth to a boil and add the couscous; cook this until al dente, 7 to 8 minutes.
- Add in the carrots and boil until crisp tender, and couscous is tender, 2-3 minutes.
- Remove the saucepan from the heat and stir in the Swiss chard and the shredded chicken; season wth salt and pepper.
- Divide the soup among serving bowls, garnish with dill and chives; squeeze some lemon over each bowl, or let your diners squeeze their own.