1/2poundboneless, skinless chicken breast, cut into small chunks
1/4tspdried thyme, or 1 sprig fresh thyme
214.5-oz canswhite beans, drained and rinsed
4cupslow sodium chicken broth
1headSwiss Chard, stems removed, cut into small pieces
Heat a large soup pot over medium heat. Add olive oil then garlic, onion and carrots. Cook for 5 to 6 minutes, stirring occasionally.
Add tomato paste, chicken breast, kosher salt, thyme, bay leaf, black pepper, beans, chicken stock, and water. Stir well and bring to a boil then lower heat to medium and cook for 10 minutes, stirring occasionally.
Add Swiss chard and cook for an additional 15 to 20 minutes.
Remove soup from heat and adjust seasoning if necessary.
Make Ahead: This is a great soup to make on a Sunday afternoon to then serve during the week. You could also double the recipe and freeze it in cup size containers to pull out when you know dinner may not happen!
Chicken Soup with Carrots, Beans & Chard
Amount Per Serving
Calories 330Calories from Fat 45
% Daily Value*
Total Fat 5g8%
Saturated Fat 1g5%
Trans Fat 0g
Total Carbohydrates 52g17%
Dietary Fiber 12g48%
* Percent Daily Values are based on a 2000 calorie diet.