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Heat the oil in a large pot over medium heat until glistening, add the onions, carrots, celery, jalapeño (if using), and bay leaf and cook about 5 minutes.
Add garlic and cook, stirring, another 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.
Simmer, stirring occasionally, for about 15 minutes.
Add chard/spinach and lemon juice and simmer for another 10 minutes, or less until vegetables are cooked to your liking.
Divide between bowls and garnish with dill, Parmesan, and additional lemon juice.