Chicken Soup with Fennel, Chickpeas, and Chard

Name: Chicken Soup with Fennel, Chickpeas, and Chard
Yield: MAKES 12 CUPS
Ingredients: 1 large bunch green chard (about 13 ounces); 2 tablespoons unsalted butter; 1 small yellow onion, diced; Kosher salt and freshly ground black pepper; 1 medium head fennel, diced; 4 large cloves garlic, minced; 1 bay leaf; 8 cups chicken stock (or low-sodium broth); 1 1/2 cups diced cooked chicken (preferably thighs); 1 1/2 cups cooked chickpeas (one 15-ounce can, rinsed and drained); 1 tablespoon freshly squeezed lemon juice, more as needed; 2 teaspoons chopped fresh marjoram

December 22, 2011

This simple but luscious soup has all the basic elements of minestrone: broth, beans, and veggies. If you can find it, erbette chard is my favorite variety to use. It’s sweet and nutty, with an incredible silky texture when cooked. Serve with grilled or toasted crusty bread, rubbed with the cut side of a halved garlic clove, and drizzle with olive oil.

Recipe notes

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