Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
In large pot, heat olive oil over medium high heat. Sauté diced onion and sliced mushrooms for about 5 minutes.
Add green lettuce and Swiss chard cut into strips (about 10 cups) and sauté until wilted, about 4 to 5 minutes.
Add the broth, water and chopped chicken and simmer uncovered for 20 minutes. Season the soup with pepper, minced marjoram and minced parsley. Check seasoning and add a bit of salt if needed.
To serve place a tablespoon of parmesan cheese in the bottom of each bowl. Ladle soup over cheese and garnish with a sprig each of fresh parsley and marjoram.
This soup is low in calories and high in nutrients. Make when lettuce is plentiful in the garden and the stores. You can substitute spinach for Swiss chard.
|Per 240 g serving||Amount|
|Saturated Fat||1 g|
|Per 240 g serving||% Daily Value|