Fennel & Rainbow Chard Chicken Soup

I was looking for a new recipe for Swiss Chard, having gotten a little bored with sauteed Chard with vinegar, nuts and dried fruit (it’s great but eating it every day is a little much, even for me). I came across this recipe for Couscous with Fennel, Chickpeas & Chard. It had possibilities even though I didn’t have all the ingredients and some others are verboten. I substituted raw cashews for chickpeas and added chicken and carrots. I didn’t have coriander or caraway so used a little ginger and white pepper instead. It turned out great and is filled with tasty nutrients. I thought I’d miss not having a starchy grain in it but there were enough vegetables that I didn’t notice the absence of rice or quinoa.

2 qts vegetable or chicken stock
1 cup raw cashews
1 medium onion, diced
1 fennel bulb, diced (set aside fronds)
2 carrots, diced
8-10 leaves Rainbow Chard, leaves chopped & stems diced
2 skinless boneless chicken breasts, chopped
4 cloves garlic, minced
1 Tbs olive oil
2 tsp ground cumin
1/2 tsp ground cayenne
1/2 tsp ground ginger
1/2 tsp white pepper
1/2 tsp sea salt

In a large stockpot combine olive oil, onions, garlic, fennel bulbs, chard stems, and carrots (hold fennel fronds and chard leaves aside). Saute until onions are translucent. Add vegetable or chicken stock, cashews, spices and seasonings. Bring to a simmer and cook until carrots are tender, stirring often. Add chicken, chard leaves and fennel fronds. Simmer on low until chicken is cooked through.

About Vandy Roadifer

Vandy Roadifer has a M.S. in Human Nutrition and lives with complex chronic illnesses, which includes many food allergies and sensitivities. She enjoys creating and sharing great tasting recipes that fit her lifestyle, discussing food related topics, and educating people on how best to meet their individual nutritional needs from an evidence based perspective.
This entry was posted in Dairy Free, Gluten Free, Grain Free, Soup. Bookmark the permalink.

1 Response to Fennel & Rainbow Chard Chicken Soup

  1. Beth says:

    Just made this soup… Yum! At the end I thought it was missing just a little something and I added lemon juice(although I think lime might have been even better) and it was yummy. Even my kids liked it. Thanks for the recipe.

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