Are you stuck in bed, sick as a dog, blowing through Kleenex like it's being manufactured in your garage? You're not alone! It seems like everyone I talk to has the flu present in their household in some form or another. It's a real drag, you know? A total buzz-kill.
And plus! It'll do you good even if you're not sick. This is a perfectly comforting soup for a chilly winter weeknight to make you feel good inside and out, and it's really easy to put together. My favorite part of cooking this soup was shredding my chicken using my KitchenAid stand mixer! Say what? Did you know you can use your stand or hand-held mixer to shred chicken? Neither did I! It took 25 seconds and was the most efficient chicken-shredding operation I've ever participated in. I'll never go back to two forks and F-bombs again.
Eat up and get well soon!
1 lb boneless, skinless chicken breast
1 tbs extra virgin olive oil
1/2 yellow onion, chopped
2 carrots, sliced into coins
2 celery stalks, sliced
1 jalapeno pepper, diced
1 tbs fresh grated ginger root
1 tbs minced garlic
4 c low-sodium, fat-free chicken broth
1 14-oz can chickpeas, rinsed and drained
Juice of 1 lemon
Large bunch Swiss chard, chopped and washed
Preheat the oven to 375 degrees F. Line a baking sheet with aluminum foil and coat with cooking spray. Place the chicken breasts on the baking sheet, and sprinkle with salt and pepper. Bake for 35 minutes or until cooked through. Using a stand mixer fitted with the paddle attachment (or using a hand-mixer), shred the chicken by putting the mixer on medium for 25-30 seconds. Don't over-shred! Set aside.
Place a large soup pot over medium heat and coat with the olive oil. When hot, add the onion, carrot, celery, pepper, ginver, garlic, and additional salt and pepper. Stir to combine and cook for 5 minutes, or until soft.
Stir in the chicken broth, chickpeas, and shredded chicken. Bring to a boil, reduce heat to low, and simmer for 10 minutes.
Stir in the lemon juice and Swiss chard, and cook until the greens are wilted but not soggy, about 5 minutes. Serve hot with crusty bread.