This recipe works great for leftover roasted chicken or turkey. It is especially good with smoked chicken. If you can't find leeks, double the onions. Spinach is an OK substitute for Swiss Chard. I use an immersion blender to smooth it out before adding the chard and chicken but that step is totally optional. You could also allow the soup to cool and puree it in batches before adding the chard and chicken.

Submitted by KATHIE_B

This recipe works for about 3# of chicken parts. We prefer thighs but I often make drumsticks for picnics. This is good right off the grill but even better the next day.

I like to serve this with cranberry chutney, carrots glazed with balsamic vinegar and rice.

Submitted by KATHIE_B

I make this at Thanksgiving instead of plain cranberry sauce. I also make it in the summer to serve with Tandoori chicken and grilled pork tenderloin.

Submitted by KATHIE_B

This is nice as a side dish (serves 4) but we also like it as an entree--toss with 2 cups of whole wheat penne pasta and don't forget to count the past and 2 servings of the chard.

Submitted by KATHIE_B

My kids never complain about eating both beans and greens in one meal when they're served alongside rich, slow-cooked pork.

Submitted by CHEF_MEG

This soup is so tasty. It's so simple and makes 7 1-cup servings. Perfect to warm you up on a cold day. The garlic is the best part so don't skimp. You can always skip the chives. Grated parmesan is a nice topper, too.

Submitted by COURT623

Submitted by PLANTGRRL