On Board in 20: Lemon Chicken Soup Bar
  • ½ white or yellow onion
  • 1 tablespoon vegetable or olive oil
  • 3 to 4 boneless, skinless chicken breast halves
  • 1½ tablespoons dried oregano
  • 2 teaspoons salt
  • 1 teaspoon pepper
  • 1 cup dried long grain (Israeli) couscous
  • 1.5 litres of unsalted chicken stock
  • 1 bay leaf
  • 1.5 cups of escarole, torn into bite-sized pieces, lightly packed
  • 1 cup fresh spinach leaves, chopped and lightly packed
  • 1 lemon, cut into six segments
  • small handful of fresh dill
  • ⅔ cup of frozen peas
  1. Fill kettle and heat to a boil. Place a heavy cast iron griddle pan over medium-high heat. Place a large pot/Dutch oven over medium heat. Place a medium pot over medium heat.
  2. Finely chop the onion. (This can be done in a food processor as well.) To the large pot add the olive oil and chopped onion. Saute until translucent, about 3 to 5 minutes.
  3. Lay a down a piece of parchment paper the same size as your cutting board. Lay out the two boneless, skinless chicken breasts and season generously with oregano, salt and pepper. Lay another piece of parchment over the chicken. Pound the chicken out until it is about ½-inch thick. Place the chicken in the preheated cast iron pan. Cook about 5 minutes per side. When cooked, remove from pan, let rest about 3 minutes and then slice.
  4. While the chicken is cooking, add the couscous to the medium pan and pour the kettle water over until the couscous is generously covered. Boil the couscous for about 8 minutes, then drain and rinse.
  5. Add the stock and the bay leaf to the onions. Place a lid on the pot, turn to high and bring to a boil.
  6. While chicken, couscous and broth are cooking, wash and dry fresh dill.
  7. Rinse peas under warm warm in sieve and place in a small bowl.
  8. To assemble: Place boiling broth on a wooden serving board (on a trivet if necessary) and remove bay leaf. Drain couscous and put in small serving bowl with a spoon. Add spinach, escarole, dill and lemons to serving board. Add peas to board.
  9. To serve: Have people add couscous, chicken and greens to their liking to their individual bowls. Ladle hot broth over and garnish with fresh dill and a squeeze of lemon.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/on-board-in-20-lemon-chicken-build-your-own-soup-board/