Chard and Chicken Soup – Clean & Delicious®

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Did you know that if you finish your shower with a blast of ice-cold water in the dead of winter you will actually stay warmer throughout the day?

It’s true.

The cold water signals your pores to close, allowing your body to retain heat, which results in you (or me) staying warmer all day long.

The opposite theory is true.

While I do not recommend blasting scalding water in your shower during the middle of summer, drinking or eating something hot on a hot day will signal your pores to open in order to release excess heat which will ultimately keep you cooler.

Who knew?

So the next time you want to cool off on a hot summer day, skip the lemonade and sit down to a nice big bowl of soup. Perhaps some Chard and Chicken Soup if you are looking for something fresh, light, quick, and easy to whip up.

I gave it a bit of a Mexican spin by skipping the thyme, parsley, and lemon and adding a big bunch of cilantro and some fresh squeezed lime juice! I also took a short cut and used an organic rotisserie chicken rather than cooking the entire chicken myself.

The results?

A super quick and nutritious soup that is light, refreshing, and the perfect way to cool down on a warm day.

Try adding some scallions and avocado right before you eat this soup to add a bit of extra flavor and texture. So good.

Do you guys like to eat soup during the warmer weather? Do you have any warm weather favorites?

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4.57 from 16 votes

Swiss Chard And Chicken Soup

Course: DIET, LUNCH, soup + stew + chili

Cuisine: American, dairy free, gluten free, low carb + keto, nut free

Author: Dani Spies

Prep Time10

Cook Time30

Total Time40

Servings: servings

Calories: 11kcal

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Ingredients

1 tbsp of olive oil
1 onion diced up
3 cloves of garlic minced
1 jalapeno pepper seeded and diced
1 28- oz can of diced tomatoes
4 cups 1 box low sodium chicken broth
2 cups of water
16 oz of white meat rotisserie chicken chopped into bite size pieces
1 large bunch of chard stemmed and sliced into ribbons
1 cup fresh chopped cilantro
The juice of one lime
4 scallions thinly sliced

Instructions

Heat olive oil in a 5-qt, non-stick stockpot and add in onions, garlic and jalapeno. Cook for about ten minutes or until your onions are translucent and the veggies are nice and tender. Be careful not to brown them!
Add in tomatoes, broth, water, chicken and bring to a boil. Once you have your boil, bring it down to a simmer and add chard. Cook soup for another five minutes or until the chard has wilted.
Finish it off by stirring in the cilantro, lime juice, and scallions.
Enjoy!
Makes 6 1.5 cup servings.

Nutrition

4.57 from 16 votes (8 ratings without comment)