Description
Hearty and flavorful white bean chicken soup with Swiss chard. It’s a comforting and nutritious meal.
Ingredients
Scale
- 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
Instructions
- Heat oil in a large pot over medium heat. Add onions, carrots, celery, jalapeño (if using), and bay leaf. Cook until vegetables are tender, about 5 minutes. Add garlic and cook until fragrant, 1 more minute.
- Add chicken stock, beans, shredded chicken, salt, pepper, and dill. Bring to a boil, then reduce heat to medium-low. Simmer, stirring occasionally, for about 15 minutes. Add chard and lemon juice. Simmer for another 10 minutes, until vegetables are tender and flavors have melded.
- Divide between bowls and garnish with dill, Parmesan, and additional lemon juice if desired.
Notes
- Adjust salt and pepper to your taste.
- You can use any type of bean.
- For a thicker soup, blend one cup of the soup and then add it back to the pot.
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 8g
- Protein: 25g
- Cholesterol: 75mg