White Bean Chicken Soup Recipe

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  Olive oil(30g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Yellow Onion(240g)
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  Carrots
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  Celery
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  JalapeñO Pepper
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  1 bay leaf
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  Garlic
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  Low Sodium Chicken Broth(1920g)
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  Beans, Cannellini, Canned, Drained
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  Chicken Breast, Grilled(720g)
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  1 teaspoon kosher salt
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  ½ teaspoon freshly cracked black pepper
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  2 Tablespoons Finely Chopped Fresh Dill, Plus Extra For Garnish
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  Swiss Chard
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  Lemon Juice, Fresh(15g)
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  Parmesan Cheese

  Grated Parmesan — the shelf-stable canister is fine for cooking.

Instructions

1. 1Heat the olive oil in a large pot over medium heat until shimmering, about 1–2 minutes. Add the onion, carrots, celery, and jalapeño pepper; cook, stirring occasionally, for 5–7 minutes until the vegetables begin to soften.
2. 2Add the fresh garlic and cook, stirring constantly, for 1 minute until fragrant.
3. 3Pour in the low sodium chicken broth and add the drained cannellini beans and cooked chicken breast; stir to combine. Increase heat to medium-high and bring to a boil, then reduce heat to medium-low and simmer for 15 minutes, stirring occasionally.
4. 4Add the swiss chard and fresh lemon juice; simmer for another 8–10 minutes until the chard is tender and wilted and all flavors have melded together.
5. 5Divide the soup evenly into 6 airtight containers while hot, leaving ½ inch headspace to allow for expansion.
6. 6Let cool to room temperature, then seal containers and refrigerate for up to 4 days, or freeze for up to 3 months.
7. 7To serve, reheat a single portion in a pot over medium heat for 3–5 minutes, stirring occasionally, until heated through. Ladle into a bowl and top with grated Parmesan and an additional squeeze of fresh lemon juice if desired.