White Bean Chicken Soup

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.