SMOKY CHICKEN AND CHARD SOUP
I found this great sounding soup in Cooking Club magazine and can't wait to try it. The poster writes: Chipotle chilies infuse this hearty chicken soup with an underlying heat and smoky flavor. Swiss chard fills it out nicely and adds a plethora of good nutrients.
Provided by CJAY8248
Categories < 60 Mins
Time 1h
Yield 10 cups soup, 8 serving(s)
Number Of Ingredients 12
Steps:
- Remove stems from chard; slice into 3/8" pieces (about 1 1/2 cups). Chop leaves (about 6 cups slightly packed).
- Heat oil in large pot over medium high heat until hot. Cook chard stems, onion and carrots 5-7 minutes or until softened, stirring frequently. Add garlic, chilies and oregano; cook and stir 20-30 seconds or until fragrant. Add broth, chicken and rice; bring to a boil.
- Turn chicken; reduce heat to low. Cover and simmer 20-25 minutes or until chicken is no longer pink in center and rice is tender. Remove chicken; cool slightly.
- Add chard leaves to pot. Increase heat to medium; cook, uncovered, 3-4 minutes or just until chard is tender.
- Meanwhile, shred chicken into bite-sized pieces; return to soup. Garnish each serving with avocado and lime wedges.
Nutrition Facts : Calories 248.1, Fat 10.5, SaturatedFat 1.8, Cholesterol 32.9, Sodium 197.6, Carbohydrate 21.1, Fiber 5, Sugar 2.6, Protein 19.7
CAULIFLOWER, SWISS CHARD, AND CHICKEN SOUP
Categories Soup/Stew Chicken Pasta Poultry Vegetable Quick & Easy Low Cal High Fiber Low/No Sugar Winter Healthy Gourmet
Yield Makes about 8 cups, serving 4
Number Of Ingredients 9
Steps:
- In a 4-quart heavy saucepan cook onion and caraway seeds in oil over moderately low heat, stirring, until onion is softened. Add broth and water and bring to a boil. Stir in cauliflower and orzo and simmer, stirring occasionally, 7 minutes. Stir in chicken and Swiss chard and simmer until chicken is cooked through, about 3 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead, cooled, uncovered, and chilled, covered.
TUSCAN CHARD AND CANNELLINI BEAN SOUP
This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese).
Provided by Callinectes Sapidus
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 55m
Yield 6
Number Of Ingredients 15
Steps:
- In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
- Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
- Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.
Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.2 g, Cholesterol 13.5 mg, Fat 9.7 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 493.7 mg, Sugar 2.9 g
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