Chicken Chickpea Veggie Soup

I have not been cooking much lately, but I hope to get back with it soon! Here is a recipe in the mean time though :-). I made this one a couple weeks ago and really, really loved it! It was easy, healthy, soothing on a chilly day and so delicious! (recipe from Eat,Live,Run)

Ingredients:
1 shallot, minced
2 large carrots, small diced
2 stalks celery, small diced
1 3″ knob ginger, peeled and minced
2 large cloves garlic, minced
1 jalapeno pepper, thinly sliced
1 tbsp olive oil
2 quarts chicken broth
1 rotisserie chicken, roughly chopped (I used about half of it)
1 14.5 oz can chickpeas, drained and rinsed (I only put half can)
1 1/4 tsp salt
1/2 tsp black pepper
juice of 1 lemon
1 bunch fresh parsley, chopped
1 bunch Swiss chard, chopped

Directions:
Saute the shallot, carrot, celery, ginger, garlic and jalapeno in the olive oil for about five minutes, until veggies start to soften. Pour in the broth and add the chickpeas and chopped rotisserie chicken. Bring to a simmer, then add the salt, pepper, lemon juice, swiss chard and parsley. Simmer until greens wilt (about five minutes) then serve.