Chicken Soup with Brown Rice, Swiss Chard, and Peas
We're firm believers that there's almost nothing that chicken soup can't solve. After weeks of indulgent feasting—and the inherently gluttonous after-effects—we're craving a comforting meal that's ideal for those of us looking to follow a low-fat diet. So, Chef Andrea crafted this fortifying soup packed with the clean, simple flavors of tender roasted chicken, carrots, peas, and zingy lemon juice. Nutty, whole-grain brown rice provides some chewy texture to this brothy bowl, which gets topped with fresh herbs and just a bit of Parmesan for even more flavor.
Total cook time
- 2 leeks
- 2 stalks celeries
- 8 ounces carrots
- 10 ounces rainbow Swiss chard
- 1 1/2 cups brown rice
- 4 boneless skinless chicken breasts
- 2 lemons
- 1/4 ounce chives
- 1/4 ounce dill
- 64 ounces chicken stock
- 1 cup peas
- 2 ounces shaved Parmesan cheese
- olive oil
- kosher salt
- black pepper
Preheat oven to 425ºF. Bring a medium pot of water to a boil over high heat. Trim and discard dark green top of leeks, if needed. Halve leeks lengthwise; cut crosswise into .5-inch half-moons. Place leeks in a bowl of cold water, separating pieces, to let dirt sink to bottom. Rinse remaining produce. Thinly slice celery and carrots crosswise on a diagonal (see Recipe Tip). Thinly slice chard crosswise, keeping stems and leaves separate.
Season boiling water generously with salt. Stir in brown rice and cook until tender, 22-25 minutes (see Recipe Tip). Then, drain rice and set aside. Meanwhile, pat chicken dry with paper towel and place on a baking sheet. Rub all over with 1.5 tablespoons olive oil, 1 teaspoon salt, and pepper as desired. Roast until cooked through and no longer pink, 15-17 minutes.
While chicken roasts, using a slotted spoon or your hands, remove leek from water and pat dry with paper towel (don't drain leeks, or the dirt at the bottom of the bowl will pour over them). Heat 1.5 tablespoons olive oil in a large pot over medium-high heat. When oil is shimmering, add leek, celery, carrots, and chard stems. Sauté, stirring occasionally, until very soft and browning in spots, 7-8 minutes.
While aromatics cook, quarter lemons. Thinly slice chives. Roughly chop dill leaves, discarding stems. Set lemon wedges and herbs aside until ready to serve.
Add stock and .5 teaspoon salt to pot with caramelized aromatics. Increase heat to high and bring to a boil, then reduce to medium high and simmer until flavors have melded, about 6 minutes. Meanwhile, roughly chop roasted chicken into bite-size pieces, or shred using 2 forks. Reduce heat under pot to medium and stir in peas, chard leaves, rice, and shredded chicken. Simmer to warm through, 2 minutes more.
Taste chicken soup and add salt and pepper as desired, then ladle into roomy serving bowls. Garnish with Parmesan, chives, and dill, and serve with lemon wedges for squeezing over. Dig in!
All recipe ingredients should be cooked to a safe internal temperature according to USDA guidelines. After preparing a recipe, please store any leftovers in the refrigerator.