Recipe information
Yield
4 Servings
Ingredients
Ingredients
6 cups low-sodium chicken broth
1 pound skinless, boneless chicken breasts
2 garlic cloves, smashed
3/4 cup Israeli couscous
3/4 cup 1/4-inch-thick sliced carrots
1/2 bunch Swiss chard, center ribs and stems removed, leaves torn into 2-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup fresh dill fronds
2 tablespoons thinly sliced fresh chives
Lemon wedges (for squeezing)
Preparation
Step 1
Bring broth to a boil in a large saucepan over medium-high heat. Add chicken and garlic, reduce heat to low, and cover. Cook until chicken is cooked through, 10–12 minutes. Transfer chicken to a plate; let cool. Shred into bite-size pieces; set aside.
Step 2
Return broth to a boil and add couscous; cook until al dente, 7–8 minutes. Add carrots and continue to boil until carrots are crisp-tender and couscous is cooked through, 2–3 minutes longer. Remove from heat and stir in Swiss chard; season with salt and pepper. Divide soup among bowls and garnish with dill and chives. Squeeze a bit of lemon over each bowl and serve.
Nutrition Per Serving
One serving contains: Calories(kcal) 300 Fat (g) 1.5 Saturated Fat (g) 0 Cholesterol (mg) 75 Carbohydrates (g) 33 Dietary Fiber (g) 3 Total Sugars (g) 3 Protein (g) 35 Sodium (mg) 1170
