• Prep Time:
  • Cooking Time:
  • Serves: 4 Servings

The Very Best Chicken Soup

  • Recipe Submitted by on

Category: Poultry

 Ingredients List

  • 8 c Homemade chicken stock; see
  • -recipe or low-sodium
  • -canned, skimmed of fat
  • 2 Skinless (8-oz) boneless
  • -chicken breasts, trimmed of
  • -fat
  • 2 lg Carrots; sliced into 1/4
  • -inch rounds
  • 1 sm Fennel bulb; sliced very
  • -thin
  • 1/2 c Puntarella*; chopped into 1"
  • -pieces
  • 1 c Cooked cranberry white or
  • -navy or great northern or
  • -cannellini beans
  • Coarse salt
  • Freshly ground black pepper

 Directions

* or other bitter greens such as dandelion or escarole

1. In a 3-quart soup pot, simmer the stock. Add the chicken and poach until
opaque and firm, about 10 minutes. Transfer to a plate. Add the carrots and
fennel to the broth and cook until fork-tender, about 10 minutes. 2. Add
the chopped greens, and beans and simmer. Shred the chicken into 1-inch
strips with your hands. Add to the pot and simmer until the chicken is
heated through, about 2 minutes. Season with salt and pepper. Ladle into 4
shallow soup bowls and serve

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