Chicken Chard Soup
Equipment
- Large pot or Dutch oven
- Cutting board
- Chef's knife
- Wooden spoon
- Measuring cups and spoons
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 garlic cloves minced
- 1 pound boneless skinless chicken breasts, diced
- 4 cups chicken broth
- 2 cups of water
- 1 bunch Swiss chard stems removed, leaves chopped
- 1 28- oz can of diced tomatoes
- 1 jalapeno pepper seeded and diced
- 1 cup fresh chopped cilantro
- The juice of one lime
- 4 scallions thinly sliced
- Salt and pepper to taste
Instructions
Heat The Olive Oil
- In a large pot, heat 1 tablespoon of olive oil over medium heat.
Cook The Onions And Garlic
- Add the diced onion and sauté for about 3-4 minutes until it becomes soft and translucent. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add The Chicken
- Stir in the diced chicken breasts. Cook for 5-7 minutes, stirring occasionally, until the chicken is browned on all sides.
- Pour In The Liquids
- Add the 4 cups of chicken broth and 2 cups of water to the pot. Bring the mixture to a boil.
Simmer The Soup
- Once boiling, reduce the heat to low and let the soup simmer for about 15 minutes, allowing the chicken to cook through.
Add The Swiss Chard
- Stir in the chopped Swiss chard leaves. Let them cook for 5 minutes until wilted and tender.
Incorporate The Tomatoes And Jalapeno
- Add the 28-ounce can of diced tomatoes (including the juices) and the diced jalapeno pepper. Stir well and simmer for another 10 minutes to meld the flavors.
Add The Fresh Ingredients
- Stir in the chopped cilantro, lime juice, and sliced scallions.
Season To Taste
- Season the soup with salt and pepper to taste. Adjust seasoning as needed.
Serve And Enjoy
- Ladle the hot soup into bowls and serve immediately. Enjoy your hearty Chicken Chard Soup with a squeeze of fresh lime juice on top, if desired.
Notes
One of the reasons I love this chicken chard soup is its versatility. You can easily adjust the ingredients based on what you have on hand or your personal preferences. It’s a forgiving recipe that’s perfect for experimenting in the kitchen.