Brown the ground turkey meat with a tablespoon of olive oil in a medium dutch oven.

While meat is browning, stir in salt, pepper, chopped garlic and onion. Sauté for 2 minutes.

Slowly add chicken stock and use wooden spoon to scrape up crispy bits from the bottom of the pot. Heat until boiling.

Set heat to low and add the tomatoes and optional dill. Simmer, covered, for 5 minutes.

Turn off the heat, fold in the swiss chard and stir until chard is dispersed.

Serve immediately.