Ingredients:
4 chicken breasts, cubed
2 garlic cloves, peeled and crushed
3 medium celery stalks, chopped
3 medium carrots, peeled and chopped
1 large red onion, peeled and chopped
2 tablespoons olive oil
2 bunches Swiss chard, cleaned
1/2 head Napa or Savoy cabbage
1/4 cup chopped Italian parsley
2 fresh rosemary sprigs, (leave on stem)
One 14 1/2-ounce can plum tomatoes, drained
6 cups boiling water or low-sodium chicken stock
Method:
- In a large saucepan over medium-low heat, add a ½ tbsp of olive oil and sauté the chicken pieces until they are cooked through, then remove from pan to cool.
- Add another 1/2 tbsp of olive oil to heated pan and sauté garlic, celery, carrots, and onion in the olive oil for about 10 minutes, stirring often so the vegetables do not brown.
- Cut out the tough inner core of the Swiss chard leaves and slice them into 1/2-inch slices and add to in the saucepan. Tear the Swiss chard leaves and set aside.
- Cut out the core of the 1/2 cabbage head, then discard. Place the cabbage, flat side down, on a cutting board. With a large chef’s knife, slice at close intervals down the cabbage, forming long, ribbon-like strips. Set aside with the Swiss chard leaves.
- Add the parsley, rosemary sprigs, and tomatoes to the saucepan with the vegetables and cook at a low simmer for 15 minutes. Add cabbage and Swiss chard leaves and enough boiling water or stock to cover. Simmer for 10 minutes.
- Add the reserved chicken to the pan and allow to simmer for 5 minutes and the soup is ready to serve. Season with pepper to taste.
Serves 8.
