Chicken Soup with Fennel, Chickpeas, and Chard

Name: Chicken Soup with Fennel, Chickpeas, and Chard
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Strip the stems from the chard and chop the leaves coarsely.
2
Chop the stems and set aside separately from the leaves.
3
Heat the butter in a Dutch oven or soup pot over medium heat.
4
When hot, add the onion, a pinch of salt, and a few grinds of pepper.
5
Cook, stirring, until the onions start to brown, about 4 minutes.
6
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.
7
Stir in the reserved chard leaves and the stock, chicken, chickpeas, and 1 teaspoon salt and increase the heat to medium-high.
8
Bring just to a boil, then cover the pot partially and reduce to a simmer.
9
Cook gently for 30 minutes.
10
Remove the pot from the heat and stir in the lemon juice and marjoram.
11
Taste the soup and add more salt, pepper, or lemon juice as desired.

1270

kcal

Calories

Fat

Carbs

190

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 large bunch green chard (about 13 ounces), 2 tablespoons unsalted butter, 1 small yellow onion, diced, Kosher salt and freshly ground black pepper, and more.

Yes, Chicken Soup with Fennel, Chickpeas, and Chard falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!