Ingredients

• 3 tablespoons olive oil
• 1 onion, chopped
• 4 cloves garlic, diced
• 1 inch knob of ginger, diced
• 1 carrot, chopped into half-rounds
• 1 celery stalk, chopped
• 1 red bell pepper, chopped
• 1 bunch of chard, chopped
• 1/4 cup chopped green onions
• 1/3 cup chopped parsley
• 3 tablespoons tamari
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 2 cups cooked rice noodles (optional)

Instructions

1. In the soup pot you used to make the chicken broth, heat olive oil over medium heat. Add onions and cook until they are translucent, about 3 minutes. Add ginger and garlic, cooking for 1 minute and stirring constantly. Add the carrots, celery, pepper, chard, and green onions one at a time, cooking and stirring for one minute each before adding the next.
2. Pour chicken broth into soup pot and give the whole thing a big stir. Heat until it reaches a simmer, then lower the flame to medium-low and allow to cook for five minutes.
3. Add parsley and tamari, stirring occasionally, cooking until vegetables are tender. Season with salt and pepper, adding more to taste. Add noodles, if you’re using them, and let sit for a minute before serving. Serve in hot bowls, garnished with a bit of parsley.