Chicken Chard And Rice Soup(Nice With A Crusty Loaf Of Bread)

• 2 bunches (about 1 1/2 lb.) Swiss chard
• 1/4 c. butter
• 1/4 c. chopped onion
• 6 to 7 c. chicken broth
• 3/4 c. Italian or short grained white rice
• 1/2 c. freshly grated Parmesan cheese
• 1 Tbsp. minced parsley
• salt to taste
• additional Parmesan cheese for garnish

1. Wash the chard well; cut into 1/2-inch wide strips, both leaves and stalks.
2. In a 4 to 5-quart pot, melt the butter.
3. Add the onion; saute over medium heat until softened.
4. Add the chard; stir to coat with butter.
5. Cover the pot; heat for 4 to 5 minutes to wilt the chard.
6. Add 6 cups chicken broth; bring to a boil and add the rice.
7. Cover; cook over medium heat until the rice is done, about 20 minutes.
8. If the soup becomes too thick, add more broth. When rice is done, add the fresh Parmesan and parsley.
9. Taste for seasoning.
10. Serve hot with more cheese sprinkled on top.
11. Serves 6 to 8.

bunches, butter, onion, chicken broth, italian, freshly grated parmesan cheese, parsley, salt, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=414563 (may not work)