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olive oil onion kosher salt clove garlic chard chickpeas chicken chicken broth parmesan rind lemon juice from
Viewed: 51 - Published at: 2 years agoIngredients
- 2 tablespoons olive oil
- 1 medium onion, sliced fine (about 1 1/4 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 1/2 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
Method
- 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.
