Easy Chicken Soup with Watercress and Chard

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

1. 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.
2. Add the remaining 1 tablespoon of oil to the pot and add the onions and carrot. Cook, stirring frequently, 5 minutes.
3. 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.
4. 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