Prep 20 mins
Cook 20 mins
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
- 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.
I've tried to review this three times and Food.com is not saving my review. We found this bland and won't make it again. Thank you for posting it, though.