This recipe appears in:Skillet Suppers: Shredded Chicken, Chard and Chickpea Soup
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!
Every recipe we publish is tested, tasted, and Serious Eats-approved by our staff. Never miss a recipe again by following @SeriousRecipes on Twitter!
- 2 tablespoons olive oil
- 1 medium onion, sliced fine (about 1 ¼ cups)
- Kosher salt and freshly ground black pepper
- 1 medium clove garlic, minced (about 1 teaspoon)
- 1 bunch chard, ribs removed and cut into 2-inch ribbons (about 4 to 5 cups)
- 1 (15 ounce) can of chickpeas, drained and rinsed
- 1 ½ pounds chicken breast (about 3 medium breasts)
- 4 cups homemade or store-bought low sodium chicken broth
- 1 piece parmesan rind (optional)
- 2 tablespoons lemon juice from 1 lemon
- Parmigiano-Reggiano, for grating
Heat oil in a 12-inch skillet over medium-high heat until shimmering. Add the onions and a pinch of salt and cook until the onions have softened, about 4 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.
Add the chard, chickpeas, chicken, stock and rind, if using, and turn the heat to high, bringing the liquid to a boil. Make sure the chicken is covered and the chard has softened a little and then reduce to a simmer and cover. Cook until the chicken has cooked through, 12 to 15 minutes. Remove chicken, allow to cool slightly, and then shred into bite sized pieces. Return to soup.
Remove parmesan rind (if using). Add lemon juice and season to taste with salt and pepper. Top with a hefty grating of cheese. Serve immediately, passing more cheese tableside.