Shredded Chicken, Chard and Chickpea Soup

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, sliced fine
• Kosher salt and freshly ground black pepper
• 1 medium clove garlic, minced
• 1 bunch chard, ribs removed and cut into 2-inch ribbons
• 1 can of chickpeas, drained and rinsed
• 1 1/2 pounds chicken breast
• 4 cups homemade or store-bought low sodium chicken broth
• 1 piece parmesan rind, optional
• 2 tablespoons lemon juice from 1 lemon
• Parmigiano-Reggiano, for grating

Directions

Warm the oil in a 12-inch skillet over medium-high heat until it shimmers. Stir in the onions with a pinch of salt, and cook until they soften, about 4 minutes. Add the garlic and stir often, cooking just until fragrant, about 30 seconds. Add the chard, chickpeas, chicken, stock, and the rind if you are using it. Raise the heat to high and bring the liquid to a boil. Check that the chicken is submerged and the chard has wilted a bit, then lower the heat to a simmer and cover the skillet. Cook until the chicken is fully done, 12 to 15 minutes. Lift out the chicken, let it cool a little, and shred it into bite sized pieces. Stir the chicken back into the soup. Remove the parmesan rind, if you added one. Stir in the lemon juice, then season with salt and pepper to taste. Finish with a generous grating of cheese. Serve right away, with extra cheese to pass at the table.