March 13

Turkey & Swiss Chard Soup

Soups are a great make-ahead meal option. I like to cook a big batch on a Sunday afternoon and freeze the extra for quick dinners in a pinch. As usual, I got creative and made up a new recipe using basic soup-cooking principles. I took what I had on hand and the flavor profiles that I enjoy and birthed Turkey & Swiss Chard Soup.

20140313-085515.jpgTURKEY & SWISS CHARD SOUP


  • 2T olive oil
  • 1.5 cups chopped yellow onion
  • 3 large garlic cloves
  • 2 cups peeled and chopped carrots
  • 2 cups chopped celery
  • 1 package lean, ground turkey breast
  • Splash of white wine
  • 1 large bunch of swiss chard, cleaned and chopped. You can use the stems too. (Option: substitute kale or other dark leafy green)
  • Spices: Fennel seed, dried sage, crushed red pepper & thyme (I always eyeball and taste test my spices because each batch tends to be different. Feel free to throw in other spices that you like)
  • 5 cups low sodium chicken broth (you may use more or less depending on how thick you like your soup)

1. HEAT olive oil in a large soup pot on medium high heat.

2. ADD onions and garlic to pot. Saute for 5min or until onions are translucent.

3. ADD carrots and celery and let the vegetable sweat another 5min or until tender.

4. ADD turkey and chop up into tiny pieces as it sautes – cook until turkey is done.

5. DEGLAZE the pan with a splash of white wine. Cook for about 1min so the alcohol burns off.

5. ADD spices, swiss chard and chicken broth.


7. SIMMER uncovered on low heat for 30min.

8. SERVE with fresh parsley and grated Parmesan. You can also add cooked quinoa or another grain for a heartier soup. I had mine with a side of brussel sprouts (my fave!)