White Bean Chicken Soup



  • 2 tbsp Olive oil
  • 1 Onion, finely diced (barik cut)
  • 2 Large carrots, peeled and diced
  • 2 Celery stalks(ajwain khrasani or herb) finely diced
  • 1 Bay leaf(taij pat)
  • 3 Garlic cloves, minced
  • 8 cups Chicken stock(yakhni)
  • 2 (14 oz cans)Cannellini beans(white beans or sfaid lobia), drained and rinsed
  • 2-3 cups shreeded chiken
  • 1 tsp Salt
  • 1/2 tsp Freshly ground pepper(black pepper powder)
  • 2 tbsp Fresh dill(soya), finely chopped
  • 1 bunch Swiss chard(white Chukandar), stems removed and roughly chopped
  • 1Lemon, juiced
  • Parmesan cheese for serving


  1. Heat the oil in a large pot set over medium heat.
  2. Sauté onions, carrots, celery(herb), and bay leaf until vegetables are onions are tender, about 5 minutes. Add garlic and cook for 2 more minutes.
  3. Add chicken stock, beans, shredded chicken, salt and pepper and dill(soya). Bring to a boil then reduce to a swimmer. Simmer for 20 minutes stirring occasionally.
  4. Add chard and lemon juice and simmer for another 10 minutes. If you like it a little bit more “bright” add more lemon juice.
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  6. Serve garnished with dill(soya) and shaved Parmesan.

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