Heat a glug of olive oil in a large, deep pan over a medium heat. Season both sides of the chicken breasts with salt and pepper, then pan fry for 5 mins on each side until golden.

Pour in the chicken stock and simmer for 10 mins until the chicken is cooked through. Remove the chicken from the pan and shred using two forks. Set aside.

Meanwhile, peel and slice the carrots, slice the celery stalks and leeks (both the green and white parts), mince the garlic and shred the kale. Set aside.

In a separate large pan, heat a glug of olive oil over a medium heat. Add the leek, carrots and celery, and sauté for about 5 mins until the vegetables begin to soften.

Add the garlic and sauté for another minute, then pour in the stock, add the bay leaves and bring to the boil.

Once the soup is boiling, add the pearl couscous, then reduce to a simmer, cover and cook for 10–12 mins, or until the couscous is cooked through.

Stir in the shredded kale and cook until wilted, about 3 mins, followed by the shredded chicken.

Squeeze in the juice of the lemon for a burst of fresh flavour, then taste and adjust the seasoning with more salt and pepper, if needed.

Divide the soup between bowls and serve hot with a few more turns of freshly ground black pepper.