Soup isn’t one of my go-to items on a menu usually, but when the weather gets a little cooler It can be the perfect meal. Chicken soup is also guaranteed to be wiped out by my kids no matter what else is in it.
That reason alone gives me free reign to put all sorts of good stuff in it and what could be better than fresh rainbow chard. This awesome leafy green vegetable is completely packed with nutrition and can be prepared and handled just like spinach. Making chicken soup is pretty darn easy and if you have the time to make your own stock, it can taste amazing. I took a little bit of a shortcut and used already prepared stock, but the flavor from the vegetables and chicken balance things out. The idea for this soup came from a famous Scottish recipe called Cock-a-Leekie Soup traditionally served for special occasions.
You can buy Organic Rainbow Chard already prepared from Cut ‘N Clean Greens. It comes washed, cut (hence the name) and ready for whatever recipe you choose to use it in making life so much easier! Cut ‘N Clean Greens is part of San Miguel Produce, a Southern California family farm business who grow huge amounts of leafy greens. They even package and process them in-house! All you have to do is pop open the package and start cooking!
More delicious chicken soup with greens recipes!
The Best Chicken Soup– Culinary Ginger
Chicken and Butternut Squash Soup– Jessica Gavin
Chicken Vegetable and Quinoa Soup– The Honour System
Green tea Chicken Soup– Thirsty For Tea
San Miguel Produce has provided me with greens for recipe development. While I have been compensated for my time, my opinions are my own, and I have not been paid to post positive comments.
Chicken Soup with Rainbow Chard
- 5 cups chicken stock
- 5 cups water
- 1 1/2 cups sliced leeks
- 2 1/2 cups cooked rotisserie chicken
- 3 cups prepared Cut 'N Clean Greens Organic Rainbow Chard
- 3 tablespoons soy sauce
- 2 teaspoons Worcestershire sauce
- 2 teaspoons salt more to taste
- Black pepper to taste
In a large pot combine the stock, water and sliced leeks.
Bring to a boil and simmer for 30 minutes.
Season with salt and pepper.
Add the cooked chicken, soy sauce, Worcestershire and chard, simmer for another 10 minutes.
Serve hot in bowls with some crusty french bread.