Quick Chicken Soup with Carrots, Beans and Chard

chicken soup with carrots beans chard
  • Yield : 12 Cups
  • Servings : 6
  • Prep Time : 10m
  • Cook Time : 40m
  • Ready In : 50m
Image and recipe reprinted with permission from EverydayMaven and Healthy Aperture.


  • 1 tablespoon olive oil
  • 6 to 8 medium cloves garlic, chopped
  • 2 large yellow onions, chopped
  • 4 to 5 medium carrots, cut into ¼” rounds
  • 1 tablespoon tomato paste
  • ½ pound boneless, skinless chicken breast, cut into small chunks
  • 2 teaspoons kosher salt (plus more to taste)
  • 1 sprig fresh thyme
  • 1 bay leaf
  • 6 whole black peppercorns
  • 3 cups cooked white beans (or 2 14.5-ounce cans rinsed and drained)
  • 4 cups chicken stock or broth
  • 4 cups water
  • 1 head Swiss Chard, stems removed, cut into small pieces


Step 1

Begin by placing the garlic in the bowl of a food processor. Process until finely chopped and add onion. Pulse a couple of times until until is just chopped.

Step 2

Peel carrots and cut into ¼” rounds.

Step 3

Remove stems from Chard and cut leaves into bite sized pieces.

Step 4

Combine fresh thyme, bay leaf and peppercorns in a mesh spice ball, spice bag or unbleached cheesecloth bundle tied with twine and set aside.

Step 5

Lastly, cut chicken breast up into small chunks.

Step 6

Heat a large soup pot over medium heat. Once hot, add olive oil then garlic, onion and carrots. Cook, stirring occasionally, for 5 to 6 minutes.

Step 7

Add tomato paste, cubed chicken breast, kosher salt and spice ball. Stir until combined and continue cooking 3 to 4 minutes.

Step 8

Add beans along with both chicken stock and water and bring to a boil. Once boiling, lower heat to medium and cook for 10 minutes, stirring occassionally.

Step 9

Add swiss chard and cook for an additional 15 to 20 minutes.

Step 10

Remove soup from heat and use a tongs to remove spice ball (or bag or whatever) from soup. Discard. Adjust seasoning if necessary.

Step 11

Serve and Enjoy!

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