White Bean Chicken Soup (Print Version)
# Ingredients:
01 -
2 tablespoons extra-virgin olive oil.
02 -
1 small yellow onion, diced (1 cup).
03 -
2 large carrots, diced.
04 -
2 celery stalks, diced.
05 -
1 jalapeño, seeded and diced (optional).
06 -
1 bay leaf.
07 -
3 garlic cloves, minced.
08 -
8 cups chicken stock.
09 -
2 (14-oz) cans cannellini beans, drained.
10 -
2-3 cups shredded chicken.
11 -
1 teaspoon kosher salt.
12 -
½ teaspoon black pepper.
13 -
2 tablespoons fresh dill, chopped.
14 -
1 bunch Swiss chard, chopped.
15 -
1 tablespoon lemon juice.
16 -
Parmesan cheese for serving.
# Instructions:
01 -
Heat oil, cook onions, carrots, celery, jalapeño and bay leaf until tender, about 5 minutes. Add garlic, cook 1 minute.
02 -
Add stock, beans, chicken, salt, pepper and dill. Bring to boil, reduce heat and simmer 15 minutes.
03 -
Add chard and lemon juice. Simmer 10 minutes until vegetables are tender.
04 -
Garnish with dill, Parmesan and extra lemon juice if desired.
# Notes:
01 -
Can use rotisserie chicken.
02 -
Adjust lemon juice to taste.