Recipe: Chicken Soup with Fennel, Chickpeas, and Chard

Chicken Soup with Fennel, Chickpeas, and Chard
Makes 12 cups

This simple but luscious soup has all the basic elements of minestrone: broth, beans, and veggies.  If you can find it, erbette chard is my favorite variety to use.  It’s sweet and nutty, with an incredible silky texture when cooked.  Serve with grilled or toasted crusty bread, rubbed with the cut side of a halved garlic clove, and drizzle with olive oil.

1 large bunch green chard (about 13 ounces)
2 tablespoons unsalted butter
1 small yellow onion, diced
Kosher salt and freshly ground black pepper
1 medium head fennel, diced
4 large cloves garlic, minced
1 bay leaf
8 cups chicken stock (or low-sodium broth)
1 1/2 cups diced cooked chicken (preferably thighs)
1 1/2 cups cooked chickpeas (one 15-ounce can, rinsed and drained)
1 tablespoon freshly squeezed lemon juice, more as needed
2 teaspoons chopped fresh marjoram

Strip the stems from the chard and chop the leaves coarsely.  Chop the stems and set aside separately from the leaves.

Heat the butter in a Dutch oven or soup pot over medium heart.  When hot, add the onion, a pinch of salt, and a few grinds of pepper.  Cook, stirring, until the onions start to brown, about 4 minutes.  Add the chard stems (if using), fennel, garlic, and bay leaf and continue to saute until the fennel starts to soften, about 5 minutes longer.

Stir in the reserved chard leaves and the stock, chicken, chickpeas, and 1 teaspoon salt and increase the heat to medium-high.  Bring just to a boil, then cover the pot partially and reduce to a simmer.  Cook gently for 30 minutes.

Remove the pot from the heat and stir in the lemon juice and marjoram.  Taste the soup and add more salt, pepper, or lemon juice as desired.