• 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


  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.

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