Steps:
- 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 sauté 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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