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Heat the oil in a large pot over medium heat
Once the oil is glistening, add the onions, carrots, celery, jalapeño (if using), and bay leaf and cook, stirring occasionally, until the vegetables are tender, about 5 minutes
Add garlic and cook, stirring, until fragrant 1 more minute.Add the chicken stock, beans, shredded chicken, salt, pepper, and dill
Increase the heat to high and bring to a boil then reduce the heat to medium low
Simmer, stirring occasionally, for about 15 minutes
Add chard and lemon juice and simmer for another 10 minutes, or until the vegetables are tender and the flavors have melded
Divide between bowls and garnish with dill, Parmesan and additional lemon juice if desired.