Chicken and Chard Phở

Ingredients

• 1 – 2 cups chicken pieces and scraps from a rotisserie baked chicken (we slice the breast for salads or other recipes, then use the scraps in soup)
• 2 packages dry ramen noodles, any flavor – use only 1 of the flavor packets
• 1 can cream of celery soup
• 6 cups water
• 6-8 cups prepared chicken broth
• 4-6 cups thinly sliced fresh greens or 2 cups cooked greens, drained and chopped
• 1 cup sliced grape tomatoes (optional)
• 2-4 carrots, sliced thinly (optional)
• 2 jalapeño peppers, sliced into thin circles
• 4 scallions (optional)
• 1 hard boiled egg, sliced for garnish (optional)

Instructions

1. Bring the water to boil in a large soup pot, add the baked chicken skin, scraps, scallions and carrots for 7 minutes.
2. When the chicken scraps have turned the boiling water into a rich broth, remove the skin, but leave the chicken pieces and vegetables. Reduce heat to medium high (7 on a scale of 0-9) Add the ramen noodles and boil until tender. If you are using fresh greens, add with the dry ramen noodles. If you are using cooked greens, add them after the noodles are tender.
3. Add one of the jalapeño peppers, the tomatoes, and the cream of celery soup. Add the extra chicken broth and cook on medium high for 7 more minutes.
4. To serve, fill a bowl with soup and garnish with 2 slices of hardboiled egg and the2-3 slices from the second jalapeño pepper. Place 1 lime wedge on the edge of the bowl to squeeze into the soup just before eating for a delicious tang.

Notes