7ozboneless skinless chicken breastscut into ½” cubes
1/2tspsalt for chicken
9cupsroughly chopped Swiss chardpacked
6tbspminced onionSP: use 2-4 tbsp minced onion instead as a “spice”
1tbspcurry powder
1tspsalt
1/2tspWhite pepper
1/4tspgarlic powder
6cupsfat free chicken brothSP: use water
2tbspchopped fresh parsley for garnish
2tbspchopped fresh parsley for garnish
Instructions
Heat a large pot over medium-high heat.
Sprinkle salt on the chicken and brown the chicken for 2-3 minutes, then add the chard and minced onion and continue cooking for 5-7 minutes, until the chard has softened.
Season with curry powder, salt, pepper, and garlic powder.
Spoon out about ¼ – ⅓ of the chard/chicken mixture and set aside.
Reduce heat to medium-low and slowly stir in the chicken broth.
Puree the soup using an immersion blender until smooth and creamy. (Alternatively, carefully transfer the soup to a high speed blender and blend until smooth. Then return to the pot.)
Stir in the reserved chard/chicken mixture and bring the soup to a simmer.
Cover and simmer for about 10 minutes.
Ladle into bowls, garnish with fresh parsley, and serve.