Smoky Chicken And Chard Soup Recipes

SMOKY CHICKEN AND CHARD SOUP

Smoky Chicken and Chard Soup image

I found this great sounding soup in Cooking Club magazine and can't wait to try it. The poster writes: Chipotle chilies infuse this hearty chicken soup with an underlying heat and smoky flavor. Swiss chard fills it out nicely and adds a plethora of good nutrients.

Provided by CJAY8248

Categories < 60 Mins

Time 1h

Yield 10 cups soup, 8 serving(s)

Number Of Ingredients 12

Ingredients

12 ounces swiss chard (1 small bunch)
2 teaspoons vegetable oil
1 large onion, chopped (1 1/2 cups)
2 medium carrots, diced (1 cup)
3 garlic cloves, minced
2 -4 teaspoons minced seeded chipotle chiles in adobo
1 teaspoon dried oregano
6 cups reduced-sodium chicken broth
1 lb boneless skinless chicken breast half
1/2 cup long-grain rice or 1/2 cup quinoa
2 avocados, cubed
lime wedge

Steps:

Remove stems from chard; slice into 3/8" pieces (about 1 1/2 cups). Chop leaves (about 6 cups slightly packed).
Heat oil in large pot over medium high heat until hot. Cook chard stems, onion and carrots 5-7 minutes or until softened, stirring frequently. Add garlic, chilies and oregano; cook and stir 20-30 seconds or until fragrant. Add broth, chicken and rice; bring to a boil.
Turn chicken; reduce heat to low. Cover and simmer 20-25 minutes or until chicken is no longer pink in center and rice is tender. Remove chicken; cool slightly.
Add chard leaves to pot. Increase heat to medium; cook, uncovered, 3-4 minutes or just until chard is tender.
Meanwhile, shred chicken into bite-sized pieces; return to soup. Garnish each serving with avocado and lime wedges.

Nutrition Facts : Calories 248.1, Fat 10.5, SaturatedFat 1.8, Cholesterol 32.9, Sodium 197.6, Carbohydrate 21.1, Fiber 5, Sugar 2.6, Protein 19.7

SMOKED CHICKEN CHOWDER

Smoked Chicken Chowder image

Categories Soup/Stew Chicken Garlic Onion Potato Tomato Dinner Corn Fall Jalapeño Gourmet

Yield Makes about 8 cups

Number Of Ingredients 16

Ingredients

3 medium onions, chopped (about 2 1/2 cups)
1/2 cup vegetable oil
1 large russet (baking) potato
3 garlic cloves, minced
1 fresh jalapeñ:o chili, seeded and minced fine (wear rubber gloves)
1/4 cup all-purpose flour
3 cups chicken broth
2 cups heavy cream
3 plum tomatoes, seeded and cut into 1/4-inch dice (about 1 cup)
2 cups fresh or frozen corn
1 cup shredded Monterey Jack cheese (about 4 ounces)
1 tablespoon chopped fresh flat-leaved parsley leaves
1/2 canned chipotle chili in adobo sauce*, minced fine (about 1 teaspoon)
1 1/2 whole boneless smoked chicken breasts**(about 1 pound), skin and fat removed and meat cut into 1/2-inch dice
*available at Hispanic markets and some specialty foods shops
**available at some butcher shops and specialty foods shops

Steps:

In a 6-quart heavy kettle cook the onions in oil over moderate heat stirring, until softened. Peel and cut potato into 1/4-inch dice. To kettle add potato, garlic, and jalapeño and cook stirring, 1 minute. Stir in flour, and cook over moderately low heat, stirring 2 minutes. Whisk in 2 cups broth and heavy cream and bring to a boil stirring. Add tomatoes, corn, Monterey Jack, parsley, chipotle, and chicken and simmer, stirring occasionally and adding enough of remaining cup broth to thin soup to desired consistency, 20 minutes, or until vegetables are tender. Season soup with salt and pepper.

CAULIFLOWER, SWISS CHARD, AND CHICKEN SOUP

Cauliflower, Swiss Chard, and Chicken Soup image

Categories Soup/Stew Chicken Pasta Poultry Vegetable Quick & Easy Low Cal High Fiber Low/No Sugar Winter Healthy Gourmet

Yield Makes about 8 cups, serving 4

Number Of Ingredients 9

Ingredients

2/3 cup chopped onion
1 teaspoon caraway seeds, crushed lightly
1 teaspoon olive oil
3 cups chicken broth
3 cups water
3 cups 1-inch cauliflower flowerets (about 1 small head)
1/2 cup orzo (rice-shaped pasta)
1 pound skinless boneless chicken breast, cut into 1-inch pieces
4 cups chopped red Swiss chard leaves, washed well and drained

Steps:

In a 4-quart heavy saucepan cook onion and caraway seeds in oil over moderately low heat, stirring, until onion is softened. Add broth and water and bring to a boil. Stir in cauliflower and orzo and simmer, stirring occasionally, 7 minutes. Stir in chicken and Swiss chard and simmer until chicken is cooked through, about 3 minutes. Season soup with salt and pepper. Soup may be made 3 days ahead, cooled, uncovered, and chilled, covered.

TUSCAN CHARD AND CANNELLINI BEAN SOUP

Tuscan Chard and Cannellini Bean Soup image

This is a hearty, wonderful soup that takes a very short time to make. If you have a rind from a piece of Parmiggiano Reggiano, add it to the broth as you cook; if you don't, you may want to add grated Parmesan cheese to the soup. This soup thickens as it stands (due to the pasta and cheese).

Provided by Callinectes Sapidus

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas

Time 55m

Yield 6

Number Of Ingredients 15

Ingredients

2 slices smoked bacon, finely chopped
1 onion, chopped
1 clove garlic, minced
¼ teaspoon freshly grated nutmeg
⅛ teaspoon crushed red pepper flakes
6 cups chicken broth, or more as needed
1 (15 ounce) can cannellini beans, drained and rinsed - or more to taste
2 tablespoons chopped sun-dried tomatoes
2 ounces Parmesan cheese rind
1 bunch red or white Swiss chard
¼ cup uncooked small pasta, such as orzo or pastina
5 large fresh sage leaves, minced
5 leaves fresh basil, coarsely chopped
1 tablespoon grated Parmesan cheese, divided
1 tablespoon extra-virgin olive oil, divided

Steps:

In a large saucepan over medium heat, cook the bacon, onion, garlic, nutmeg, and red pepper flakes until the onion is translucent, about 5 minutes. Pour in chicken broth and cannellini beans, and bring the mixture to a boil; stir in sun-dried tomatoes and the piece of Parmesan cheese rind. Reduce heat to a simmer, and cook while you prepare the chard, about 10 minutes.
Cut the stems from the chard, and slice the stems into pieces about 3/4-inch long. Cut the chard leaves into 1-inch wide ribbons. Stir the chard stems and pasta into the soup, setting aside the leaves. Reduce heat to a simmer, and gently simmer until the pasta is tender, about 10 minutes. Stir the chard leaves, sage, and basil into the soup, and simmer just until wilted, 3 to 4 minutes.
Ladle soup into bowls and top with Parmesan cheese and a drizzle of olive oil, if desired.

Nutrition Facts : Calories 215.2 calories, Carbohydrate 22.2 g, Cholesterol 13.5 mg, Fat 9.7 g, Fiber 4.4 g, Protein 9.9 g, SaturatedFat 3.5 g, Sodium 493.7 mg, Sugar 2.9 g

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