shredded chicken, chard and chickpea soup

2 tbsp. olive oil
1 medium onion, sliced fine (about 1 1/4 cups)
black ground pepper
kosher salt
1 clove garlic (minced, about 1 tsp.)
1 bunch chard (ribs removed and cut into 2 inch ribbons, about 4 to 5 cups)
15 oz. chickpeas (drained and rinsed)
1 1/2 lbs. chicken breasts (about 3 medium breasts)
4 cups low sodium chicken broth
1 piece parmesan (rind, optional)
2 tbsp. lemon juice (from 1 lemon)
parmigiano-reggiano (for grating)

1) heat oil in a 12 inch skillet over medium heat until shimmering.  add the onions and a pinch of salt and cook until the onions have softened, about 4 minutes.  add the garlic and cook, stirring frequently, until fragrant, about 30 seconds.

2)  add the chard, chickpeas, chicken, stock and rind, if using and turn heat to high, bringing the liquid to a boil.  make sure the chicken is covered and the chard has softened a little and then reduce to a simmer and cover.  cook until the chicken has cooked through, about 12 to 15 minutes.  remove chicken, allow to cool slightly, and then shred into bite sized pieces.  return to soup.

3)  remove parmesan rind (if using).  add lemon juice and season to taste with salt and pepper.  top with hefty grating of cheese.  serve immediately.  pass more cheese tableside.

*original recipe found on www.yummly.com