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White Bean Chicken Soup

White Bean Chicken soup in a bowl with carrots fresh dill, chard, carrots and celery with a spoon.
  • Serves:  6
  • Prep Time:  15 min
  • Cook Time:  40 min

Ingredients

  • 2 tablespoons extra-virgin olive oil
  • 1 small yellow onion, finely diced (about 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-ounce) cans cannellini beans, drained and rinsed
  • 2 -3 cups shredded chicken, poached or from a rotisserie chicken
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly cracked black pepper
  • 2 tablespoons finely chopped fresh dill, plus extra for garnish
  • 1 bunch Swiss chard, stems removed and roughly chopped
  • 1 tablespoons fresh lemon juice, from 1 lemon, plus more to taste
  • Parmesan cheese, for serving

Method

  1. Heat the oil in a large pot over medium heat. Once the oil is glistening, add the onions, carrots, celery, jalapeño (if using), and bay leaf and cook, stirring occasionally, until the vegetables are tender, about 5 minutes. Add garlic and cook, stirring, until fragrant 1 more minute.

  2. Add the chicken stock, beans, shredded chicken, salt, pepper, and dill. Increase the heat to high and bring to a boil then reduce the heat to medium low. Simmer, stirring occasionally, for about 15 minutes. Add chard and lemon juice and simmer for another 10 minutes, or until the vegetables are tender and the flavors have melded.

  3. Divide between bowls and garnish with dill, Parmesan and additional lemon juice if desired.