I just wanted to share this super easy recipe because I don’t think most people think of putting chard in chicken soup, but it’s amazing. Not only does it almost entirely reduce the need to salt the soup, but it packs quite the veggie punch without changing the taste.
In a pot, dump:
- A box of chicken broth (4 cups)
- 1/2 to 2/3 bunch of thinly-sliced red chard
- 5-6 cloves minced garlic
- 2 (cooked) shredded chicken breasts (I parboiled mine the night before, then tore them into shredded chicken strips in the soup because that’s the way I like it best. You want to cube it? Leave it whole? Cook it in the soup? I don’t care what you do with your chicken…)
- Spices: a sprinkle of oregano to add to the healing powers and cure tummy aches, and a dash of salt and pepper. That’s IT.
Simmer everything together for as long as you have. I’d say between 20 minutes and 2 hours will yield the best results.
IF you’re using miracle noodles, rinse them well, chop them into bite-size pieces, and throw them in with a few minutes to go.
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