Like the
title says, this soup doesn’t get any easier because it’s simple and fast—not
to mention light, flavorful, nutritious, and oh so good for you.
Chard is
fairly easy to find. If you don’t come across watercress, substitute spinach or
your favorite greens.
Serves 4
Ingredients
- 2 tbsp
olive oil, divided
- 1 lb
boneless, skinless chicken breast, cut into small pieces
- sea salt
- freshly
ground black pepper
- 2 medium
spring onions, chopped
- 1 cup thin,
diagonally sliced peeled carrot
- 3-1/2 cups
chicken broth
- 1/2 tsp
celery seed
- 3 packed cups
chopped red chard (thick stems removed)
- 2 packed cups
torn watercress (thick stems removed)
|
Prepared Greens and Vegetables |
Preparation
- Heat a
stock pot over medium heat add 1 tablespoon of oil. Season the chicken with
salt and pepper and cook, stirring occasionally, until beginning to brown, 6-7
minutes. Transfer to a plate.
- Add the
remaining 1 tablespoon of oil to the pot and add the onions and carrot. Cook,
stirring frequently, 5 minutes.
- Add the broth
and celery seed and bring to a simmer. Reduce the heat to medium-low and cover.
Cook until the carrot is almost tender, 5 minutes.
- Return the
chicken to the pot and stir in the chard and watercress. Season with salt and
pepper and cook until the chicken is cooked through and the greens have wilted,
4 minutes.
|
Chicken Beginning to Cook |
|
Almost Cooked Chicken |
|
Onions and Carrot Added |
|
Broth Added |
|
Chicken and Greens Mixture Added |
|
Cooked Soup |
Divide the soup among 4 shallow bowls and serve.
|
Easy Chicken Soup with Watercress and Chard |
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