Skillet Suppers: Shredded Chicken, Chard and Chickpea Soup
In my opinion, there really isn't a better cold-weather meal than one you can throw in a pot for a delicious and warming dinner in less than 30 minutes (and I'm not talking about a pressure cooker, though that would be a good idea for another column). One that's healthy is just like icing on the cake. Hence, the appearance of this recipe.
It's not a new combination of flavors or a technique that's going to wow you, but it is a good standby, and sometimes those tend to be our best friends on cold winter nights, after a long day.
There are a ton of ways to dress up this soup as well; try playing around with rainbow chard or kale, different herbs like rosemary or thyme during cooking or finishing it with fresh chopped parsley or cilantro. Spicing it up with a generous heaping of dried red chile flakes is always a good idea in my book. If you happen to save your parmesan rinds (which you should), then add one to the soup as it's cooking for a quick boost of flavor.
I prefer shredded chicken in my soup and happened to have some extra time when making this, but if you'd prefer, you can always cut the chicken in thin strips or cubes and just serve it as is.
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About the Author: Yasmin Fahr is a food lover, writer, and cook. Follow her @yasminfahr for more updates on her eating adventures and discoveries, which will most likely include tomatoes. And probably feta. Happy eating!
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