Ingredients

• 4 C chicken broth
• 1/2 ea sweet onion, large chop
• 2 ea carrot, strips
• 1 cn peeled plum tomatoes, stemmed, large chop
• 1 bn swiss chard, leaves only, large chop
• 1/2 ea savoy cabbage, large chop
• 1 ea chicken breast, cooked, pulled
• 1 t dried oregano
• 1 t dried basil
• 1 T dried parsley
• 4 T Parmesan cheese, grated

Instructions

1. Sweat the onion and carrot, then add the broth, tomatoes and herbs and cook until nearly done. Add the chard and cabbage and continue cooking until all the vegetables are tender.
2. Add the chicken to heat through.
3. Plate, garnish with Parmesan and serve hot.

Adapted from: Essential Soups, Stews, & Chilis

Contributed by: Skip