Swiss Chard Soup with Chicken and Pasta

Posted on 14/08/2011. Filed under: Food |

Ok, so I worked on re-creating the soup that I made last week.  It turned out almost the same, and Alberto and one of his sisters agreed it’s good.  This is definitely a recipe for a crowd, but of course it can be cut down.  Here’s the recipe so you can be the judge 🙂


 Acelgas Soup Close 

Swiss Chard Soup with Chicken and Pasta

Yield: 8 servings


As a note, you will need about 2 to 3 bunches of swiss chard for this recipe.

Vegetable Broth:

2 cups sliced onion

3 cloves garlic, sliced

2 tablespoons olive oil

6 liters water

6 cups stems, large veins and leaves swiss chard, thinly chopped

1 cup various colors bell pepper strips

1 tablespoon plus 1 teaspoon dried basil

1 tablespoon paprika*

3 teaspoons salt

1 1/2 teaspoons pepper

3/4 teaspoon dried oregano

4 sprigs cilantro, roughly chopped


4 chicken breast halves, butterflied

3/4 teaspoon salt

1/2 teaspoon black pepper

1 1/2 teaspoons dried basil

1 1/2 teaspoons paprika*


vegetable broth


500 grams soup pasta


Prepare vegetable stock:  In a large frying pan saute the onion and garlic in olive oil until golden and beginning to caramelize.  Meanwhile, place remaining stock ingredients in a large stockpot over high heat.  Add onion mixture (including olive oil, reserve pan) and bring to a boil.   Reduce heat to medium-low and simmer for about 1 hour or until flavor is no longer becoming richer.  Strain through fine sieve, pressing to release liquid from vegetables.

Prepare Chicken:  Lightly coat chicken with a small amount of olive oil and season with salt, pepper, basil and paprika.  Saute in reserved frying pan for five minutes each side or until done.  Let rest for 5 minutes, then slice into small rectangular strips.

Prepare Soup: Bring filtered broth back to a boil, add pasta and cook as per package directions.  Halfway through cooking pasta add chopped swiss chard and sliced chicken.  Serve when pasta is al dente and chard is tender-crisp.

*Here in Mexico I have only found a combination of Paprika and Cayenne Pepper, so you may need to adjust accordingly.


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    © Aletris Vazquez and Random Thoughts, Rants and Mental Meanderings, 2012. Unauthorized use and/or duplication of this material without express and written permission from this blog’s author and/or owner is strictly prohibited. Excerpts and links may be used, provided that full and clear credit is given to Aletris Vazquez and Random Thoughts, Rants and Mental Meanderings with appropriate and specific direction to the original content.

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