White Bean Chicken Soup

by Posted on

Ingredients

  • 2 tbsp Olive oil
  • 1Onion, finely diced, (1 cup)
  • 2Large carrots, peeled and diced
  • 2Celery stalks, finely diced
  • 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

  1. Heat the oil in a large pot set over medium heat.
  2. 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.
  3. 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.
  4. Add chard and lemon juice and simmer for another 10 minutes. If you like it a little bit more “bright” add more lemon juice.
  5. Serve garnished with dill and shaved Parmesan.

Published by Simmi Iyer

"In order to be irreplaceable one must always be different. Al little bad taste is like a nice splash of paprika. We all need a splash of bad taste-its hearty, its healthy, its physical. I think we could use more of it. No taste is what I am against" My place to find recipes that you, your family and your friends will not only love but will want to make time and time again.