Oh, hello there! Did you miss me?
I missed you 🙂
I have been buried underneath computer problems. Problems involving too-full hard drives, lack of space, memory and any functionality. I wish I could say it’s 100% solved but at least we are working on it. And, yes, I have an external hard drive and yes, that is full too.
So, even though I have been cooking and snapping pictures, as usual, I haven’t been able to upload any of it to share with you. Until now, thanks to my husband and his free hard drive space.
Since it is so cold everywhere right now, let’s get back in the swing with some soup – this Quick Chicken Soup Recipe is loaded with Carrots, White Beans and Swiss Chard is perfect for weeknight dinners and comes together really quickly. It tastes like it has been simmering all day and makes enough to have leftovers.
NOTES:
I used cooked butterbeans but any creamy white beans will do, including canned.- As for the greens, I had Green Swiss Chard on hand but I think Kale, Collard Greens or even Baby Spinach would work so use what you have 🙂
Did you make this recipe? Please give it a star rating below!
Quick chicken soup with carrots, beans, and chard
- 1 tablespoon olive oil
- 6 to 8 medium cloves garlic chopped
- 2 large yellow onions chopped
- 4 to 5 medium carrots cut into 1/4" rounds
- 1 tablespoon tomato paste
- 1/2 pound boneless skinless chicken breast, cut into small chunks
- 2 teaspoons kosher salt plus more to taste
- 1 sprig of fresh thyme
- 1 bay leaf
- 6 whole black peppercorns
- 3 cups cooked white beans or 2 14.5-ounce cans rinsed and drained
- 4 cups chicken stock or broth
- 4 cups water
- 1 head Swiss Chard stems removed, cut into small pieces
-
Begin by placing the garlic in the bowl of a food processor. Process until finely chopped and add onion. Pulse a couple of times until until is just chopped.
-
Peel carrots and cut into 1/4" rounds.
-
Remove stems from Chard and cut leaves into bite sized pieces.
-
Combine fresh thyme, bay leaf, and peppercorns in a mesh spice ball, spice bag or unbleached cheesecloth bundle tied with twine and set aside.
-
Lastly, cut chicken breast up into small chunks.
-
Heat a large soup pot over medium heat. Once hot, add olive oil then garlic, onion and carrots. Cook, stirring occasionally, for 5 to 6 minutes.
-
Add tomato paste, cubed chicken breast, kosher salt and spice ball. Stir until combined and continue cooking 3 to 4 minutes.
-
Add beans along with both chicken stock and water and bring to a boil. Once boiling, lower heat to medium and cook for 10 minutes, stirring occasionally.
-
Add Swiss chard and cook for an additional 15 to 20 minutes.
-
Remove soup from heat and use a tongs to remove spice ball (or bag or whatever) from soup. Discard. Adjust seasoning if necessary.
-
Serve and Enjoy!
Individual Serving is 2 Heaping Cups
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Good recipe, but it seems silly to use a food processor to chop garlic and onions.
Not if you are crunched for time – then, it is a life-saver!
I love this recipe Alyssa — wish I had a bowl right now. Thanks for being a part of the YBR.
Thanks Nancy 🙂
This looks so good! My husband would love this. Gonna give it a try soon 🙂
Enjoy it Priya!
The soup was wonderful; my husband says “that’s a make-again.” I ended up using kale since my grocery store was out of swiss chard.
Great to hear Char! I bet Kale was perfect in there 🙂
Glad to hear your computer problems are on the mend – what a nice hubby. This soup sounds perfect for this cold weather! We got 2 feet of snow from the blizzard and are still digging out!
2 feet? Wow, Jeanette – your little neck of the woods has been hit by a lot of extreme weather this past year. Hope you and your boys are all safe and sound with lots of warm food!
This looks wonderful and quick but I am wondering about
using water and stock. Why both? I’m going to try it with home-made turkey stock and turkey pieces. I have to tell you that your spaghetti squash and white bean ragout has become one of my favorite dishes! Thank you!
Hi Robin!
I like to use half stock and half water so that the soup doesn’t get too salty and still has a lightness to it. If you like a more intense flavor, I say go with 3/4 or 100% stock.
Thanks for the feedback on the Spaghetti Squash – that makes me happy! 🙂
I only buy low sodium chicken stock.