Don’t you just love steaming hot bowls of soup in the wintertime? We had quite the cold snap here in the desert last week. (I’m pretty sure we stayed under 70 degrees at least once!) That was all the excuse I needed to start a pot of soup for dinner.
Fresh vegetables were sauteed for just a few minutes and then simmered with tomatoes and Italian spices. With the addition of the Swiss chard and cooked chicken right at the end, this was a meal that came together very quickly with great results.
Swiss Chard Chicken Soup
- 2 cups cooked chicken diced bite size
- 1 teaspoon olive oil
- 3 cloves garlic minced
- 1 small onion chopped into 1/2" pieces
- 1 green bell pepper chopped into 1/2" pieces
- 1 15 ounce can tomato sauce
- 1 28 ounce can petite diced tomatoes
- 1 teaspoon dried thyme
- 2 teaspoons Italian seasoning
- 1/2 - 2 teaspoons kosher salt - start with 1/2 teaspoon taste and adjust salt as needed, with homemade chicken stock you will want to use plenty of salt to boost the flavor of the soup
- 4 - 6 cups chicken stock
- 5-6 pieces of Swiss chard I used rainbow chard
- In a large pot, over medium heat, combine the olive oil and garlic. Saute for about a minute and then add the onions and bell peppers. Stir occasionally until the vegetables are tender, but still crisp. Add the tomatoes and tomato sauce, the seasonings, 1/2 teaspoon of salt and the chicken stock. Stir to combine. Bring to a boil and then reduce heat to simmer for 20 minutes. Taste and adjust salt as needed.
- While this is simmering, wash and pat dry the Swiss chard. Remove the stems and sliver them. Add the stems to the pot. Chop the rest of the leaves into bite size pieces. Set aside. After the soup has simmered, add the chicken and the chard leaves and simmer another 5-10 minutes. When the greens are tender and the chicken is warm, it is done. Enjoy!