Shredded Chicken, Chard and Chickpea Soup

Name: Shredded Chicken, Chard and Chickpea Soup
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Global
Ingredients: 425 grams chickpeas, drained and rinsed; 1 bunch chard, ribs removed and cut into 2-inch ribbons (about 4 to 5 cups); 680 grams chicken breast (about 3 medium breasts); 1 teaspoon medium clove garlic, minced (about; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps lemon juice from 1 lemon; 946 milliliters homemade or store-bought low sodium chicken broth; 2 Tbsps olive oil; 296 milliliters medium onion, sliced fine (about; 1 parmesan rind (optional); 4 servings Parmigiano-Reggiano, for grating

Shredded Chicken, Chard and Chickpea Soup is a gluten free main course. This recipe serves 4. One serving contains 543 calories, 59g of protein, and 23g of fat. A mixture of parmigiano-reggiano, lemon juice from 1 lemon, garlic, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 25 minutes.

Instructions

Heat oil in a 12-inch skillet over medium-high heat until shimmering.

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Cooking Oil

Equipment you will use

Frying Pan

Add the onions and a pinch of salt and cook until the onions have softened, about 4 minutes.

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Onion

Salt

Add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.

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Garlic

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.

Ingredients you will need

Chickpeas