At the beginning of 7th grade, I changed school districts. I remember when I was given the tour of my new school I thought, ‘They have the ugliest school colors! Orange and black? Why?’
I went to a school in a small town named Babylon. The town was so small that the junior high and senior high shared the same building. It was quite intimidating as a shorter than most seventh grader to share the hallways with senior football players.
I spent many years in that building and grew to love the sense of community and pride! We were so proud of our small school, and I was proud to be a Babylon Panther!
My sister and brother both worked their way through Babylon, and now it’s my youngest sister, Rori’s turn. I love to listen to her talk about her teachers, and what is going on in the community. It’s nice to hear the familiar teacher’s names. I always ask her what she thinks of them, and she speaks of them fondly, just as I remember them.
Rori is a Babylon Panther through and through. She is proud of her school and her school colors. So it was fitting that she bought me an orange and black Le Creuset French oven as a gift, especially as orange is my favorite color, go figure…
This pot has been dying to be christened. I thought a soup would be a good start! I figured I would just throw together some ingredients I had lying around and would see how it went. That’s how I make most of my soups. This one however, came out blog worthy! It’s a Creamy Lemon Chicken Soup with shallots, kale, and whole wheat pearl couscous. I made a pot that could serve six people but Matt and I ate it all in one day. We were in soup heaven! This recipe is simple, delicious and I will be making it time and time again!
Thank you Rori, for the wonderful gift! Go Babylon!
- 4 Chicken Thighs
- 2 Tbsp. Olive Oil
- 2 Tbsp. Butter
- 1 Shallot, chopped
- 1/2 Yellow Onion, chopped
- 2 Cloves Garlic, minced
- 1 Tbsp. Salt
- 1 tsp. Pepper
- 1 tsp. Dried Marjoram
- 1 tsp. Dried Oregano
- 6 cups Chicken Stock
- 1 Tbsp. Honey
- 1 Tbsp. Lemon Zest
- 1/2 cup Heavy Cream
- 1/2 cup Whole Wheat Israeli Pearl Couscous
- 2 cups Kale, stems removed and chopped
- 2 Tbsp. Fresh Parsley, chopped
Heat the olive oil, and butter in a dutch oven or heavy soup pot over medium heat. Add the shallot, onion, and garlic, and saute until the onions become translucent. Add the salt, pepper, marjoram, and oregano. Toast the spices for a minute or two.
Slide the contents of the pot to the side and add the chicken thighs skin side down. Cook for three minutes without moving to sear the under side.
Add the chicken broth, honey, and lemon zest and stir to combine the ingredients. Cover the pot with a lid and allow the soup to simmer for 45 minutes.
After 45 minutes, remove the chicken. Peel off the skin and discard. With two forks, shred the chicken into bite side strips. Return the chicken to the pot and add the heavy cream, and couscous. Cook for another 10 to minutes until the couscous is tender.
Add the kale and blanch just until they begin to wilt but the leaves are still a little crunchy. Stir in the parsley and serve in a large bowl. I know you are going to enjoy this Creamy Lemon Chicken Soup as much as Matt and I did! 😀
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