Chicken, Chard and White Bean Soup with Bacon

gluten-free dairy-free chicken chard white bean soup bacon 1

This is one of those recipes that came out of nowhere for me. There I was, picking the leftover meat off of the easiest roasted chicken ever, wondering what I was going to do with the buttload of chard I had harvested from my garden, when it it me — soup. It’s finally soup season. And I could make some with chicken and chard, and I don’t know, white beans? Yes, white beans. Very Tuscan. Awesome. 

This soup is so good that it made me wonder why I hadn’t tried chard in soup before. The reason is simple: it’s a texture thing. I sort of expected it to cook down into a huge mass that wouldn’t blend well with the other ingredients, but it didn’t. It held its texture beautifully, softly wilting but not turning mushy as I had feared. 

gluten-free dairy-free chicken chard white bean soup bacon 2

White beans, chicken and the chard combine with garlic and even bacon to make a soup that is incredibly hearty and filling without being too heavy. I brought it for lunch three times last week, and it heated up perfectly each time. Plus, it’s gluten-free and dairy-free — what’s not to love?

If you don’t have leftover roasted chicken as I did, you can use the meat from a rotisserie chicken or from about three cooked chicken breasts. And if you don’t have as much time as I did to cook beans, feel free to use two cans of cannellini beans or whatever white beans you can find.

Chicken, Chard and White Bean Soup
 
Author: Kate Wutz
Prep time: 10 mins
Cook time: 1 hour 30 mins
Total time: 1 hour 40 mins
Serves: 2 quarts
Ingredients
  • 1 cup dried white beans, soaked
  • 5 cups water
  • 5 sliced bacon, chopped
  • 1 red onion, chopped
  • 1 bunch chard, de-stemmed and chopped (both leaves and stems)
  • 4 cloves garlic, minced
  • 1/4 cup white wine
  • 6 cups chicken broth (or bone broth, which is what I used)
  • cooked meat from half of a 5-pound bird, or about 3 cooked chicken breasts, shredded or chopped
  • salt and pepper to taste
Instructions
  1. First, cook your beans. Bring soaked beans and 5 cups water to a boil, and boil for about an hour and a half, or until the beans no longer have a white dot on the inside when cut open. Drain, rinse, and set aside.
  2. Meanwhile, in the bottom of a large stock pot, fry your chopped bacon over medium heat until crispy. Remove from pan with a slotted spoon and set aside. Pour off all but about 2 Tbsp of the grease, then return pot to medium heat.
  3. Add red onion and the stems from the chard. Sautee in the bacon grease until soft and translucent, about 10 minutes. Add garlic and stir until fragrant, about 1 minute.
  4. Add white wine, broth, chicken meat and salt and pepper to taste, along with the beans, chard and the reserved bacon (minus however much you want to use for a garnish). Reduce heat to low and simmer for one hour. Serve, topped with crunchy bacon pieces.
 

 

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