1. 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. 2. Transfer chicken to a plate and let cool; once cool, shred chicken into bite-sized pieces. 3. Meanwhile, return the broth to a boil and add the couscous; cook this until al dente, 7 to 8 minutes. 4. Add in the carrots and boil until crisp tender, and couscous is tender, 2-3 minutes. 5. Remove the saucepan from the heat and stir in the Swiss chard and the shredded chicken; season wth salt and pepper. 6. Divide the soup among serving bowls, garnish with dill and chives; squeeze some lemon over each bowl, or let your diners squeeze their own. ---------------------------------------------------------------------------
Nutrition
Ingredients
