1Jalapeño, seeds removed and finely diced (optional)
1Bay leaf
3Garlic cloves, minced
8 cups Chicken stock
2 (14 oz cans) beans, drained and rinsed
2-3 cups shredded chicken
1 tbsp Salt
1/2 tbsp Freshly ground pepper
2 tbsp Fresh dill, finely chopped (plus extra for garnish)
1 bunch chard, stems removed and roughly chopped
1Lemon, juiced
Parmesan cheese for serving
Method
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.
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