• ½ oz package of dried chanterelle mushrooms
  • 8 oz fresh asparagus
  • 2 tbsp olive oil
  • 1 medium bulb fennel, cored and thinly sliced
  • ⅔ c sliced leek, white and light green parts only
  • 1 tbsp herbes de Provence
  • 3 c diced cooked chicken
  • 1 c chopped, seeded tomatoes
  • ¼ c cup chicken bone broth or no-salt-added chicken broth
  • ¼ c dry white wine
  • 2 tsp finely shredded lemon peel
  • 4 c roughly chopped red or rainbow swiss chard leaves 1/4 cup snipped fresh basil
  • 2 tbsp snipped fresh mint
  1. Rehydrate dried mushrooms according to package directions; drain. Rinse and drain again; set aside.
  2. Meanwhile, snap off and discard woody bases from asparagus. If desired, scrape off scales. Bias-slice asparagus into 2-inch pieces. In a large saucepan cook asparagus in boiling water for 3 minutes or until crisp-tender; drain. Immediately plunge into ice water to stop cooking; set aside.
  3. In an extra-large skillet heat oil over medium heat. Add fennel, leek, and herbes de Provence; cook for 5 minutes or just until fennel begins to brown, stirring occasionally. Add the rehydrated mushrooms, asparagus, chicken, tomatoes, Chicken Bone Broth, wine, and lemon peel. Bring to a simmer. Cover and reduce heat to low. Simmer for 5 minutes or just until fennel and asparagus are tender and tomatoes are juicy. Remove from heat. Stir in Swiss chard and let stand for 2 minutes or until wilted. Sprinkle with basil and mint.