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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 to 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
Steps
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