Ingredients

The following ingredients have 6 Servings
  • 2 tbsp olive oil
  • 1 onion, finely diced, (1 cup)
  • 2 large carrots, peeled and diced
  • 2 celery stalks, finely diced
  • 1 jalapeño, seeds removed and finely diced (optional)
  • 1 bay leaf
  • 3 garlic cloves, minced
  • 8 cups chicken stock
  • 2 (14 oz cans) cannellini beans, drained and rinsed
  • 2-3 cups shredded chicken, poached or from a rotisserie chicken
  • 1 tsp salt
  • 1/2 tsp freshly ground pepper
  • 2 tbsp fresh dill, finely chopped (plus extra for garnish)
  • 1 bunch Swiss chard, stems removed and roughly chopped
  • 1 lemon, juiced
  • Parmesan cheese for serving

Instruction

  • Heat the oil in a large pot set over medium heat
  • Sauté onions, carrots, celery, jalapeño and bay leaf until vegetables are onions are tender, about 5 minutes
  • Add garlic and cook for 2 more minutes.Add chicken stock, beans, shredded chicken, salt and pepper and dill
  • Bring to a boil then reduce to a swimmer
  • Simmer for 20 minutes stirring occasionally.Add chard and lemon juice and simmer for another 10 minutes
  • If you like it a little bit more "bright" add more lemon juice.Serve garnished with dill and shaved Parmesan.