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Strip the stems from the chard and chop the leaves coarsely. Chop the stems and set aside separately from the leaves. Heat the butter in a Dutch oven or soup pot over medium heat. When hot, add the onion, a pinch of salt, and a few grinds of pepper. Cook, stirring, until the onions start to brown, about 4 minutes. Add the chard stems (if using), fennel, garlic, and bay leaf and continue to saute until the fennel starts to soften, about 5 minutes longer. Stir in the reserved chard leaves and the stock, chicken, chickpeas, and 1 teaspoon salt and increase the heat to medium-high. Bring just to a boil, then cover the pot partially and reduce to a simmer. Cook gently for 30 minutes. Remove the pot from the heat and stir in the lemon juice and marjoram. Taste the soup and add more salt, pepper, or lemon juice as desired.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Sweet anise flavor — Italian sausage, five spice, seed crust
Professional-grade blender — silky purees, hot soups, nut butters
Versatile 8-qt stock pot — everyday soups, pasta, blanching
Powerful blender with presets — smoothies, green juice, soups