0 Heat a Dutch oven or heavy-bottomed pot over medium-high heat. When hot enough for a drop of water to ball up, add 2 tablespoons of the olive oil.
1 Add the ground chicken and cook without touching for a couple of minutes until a golden crust has started to form on the bottom.
7 Use a spoon to break up the pieces and, when browned and just cooked through, add a teaspoon of salt and a few cracks of pepper. Mix, then remove to a plate and set aside.
2 Lower the heat to medium-low. Add the remaining tablespoon of oil and stir in the onions.
3 Cook for 5 minutes until golden and soft, then add the garlic and red pepper flakes and cook, stirring, for another minute.
4 Pour the chicken broth into the Dutch oven with the onion mixture and, if your broth is unsalted, add ½ teaspoon of salt.
5 Bring to a boil, then add the potatoes, cover the pot, and cook until fork tender, about 10-16 minutes. Reduce heat to a simmer and stir in the milk, reserved ground chicken, and swiss chard. Cook for 30 seconds to heat through. Taste and add salt if needed.
6 Serve in shallow bowls, topped with a few cracks of pepper and grated Parmesan.
8 Enjoy!
