From Summertomato.com


Ingredients:

1 medium chicken, quartered
1 large bunch of Swiss chard, trimmed
3 garlic cloves, minced
2 medium sweet onions, diced
2 jalepeno peppers, seeded and chopped
1 28-0z can of diced tomatoes, drained
4 cups (1 box) chicken broth
2 cups water
1 tsp fresh thyme, finely chopped
0.5 cup parsley, finely chopped
Juice of 1 Meyer lemon
2-3 tbsp olive oil
Heat some olive oil in a pan just large enough for the chicken to cover the bottom. Add the chicken skin-side down and cook on medium heat for about 8 minutes. Turn with tongs and cook for another 5 minutes, remove from heat and set aside. If at any point the chicken begins to burn, lower the heat.

Shred the chard by cutting out the stems (I like to leave a few in, but I cut them in half), stacking and rolling the leaves, then cutting them in thin, 0.25 inch strips. This is the same chiffonade technique we use on basil, sage and mint leaves.

In a 4-quart pot, cook onions, garlic and chilies in olive oil on medium heat for about 10 minutes. Allow the onions to become translucent, but not brown. Add thyme and cook 2 more minutes.

Add broth, water, tomatoes and chicken and bring to a simmer. Simmer gently for 15 minutes or until the chicken feels firm to the touch. Remove chicken and set it aside to cool. Add chard to the soup and simmer 10 more minutes.

Remove chicken skins and cut chicken into bite-sized chunks. Return chicken meat to the soup, add parsley and simmer 2 more minutes. Add lemon juice, salt and pepper to taste and serve with crusty bread.

This soup will keep up to 5 days in a cold refrigerator.