Side Pannel
The Very Best Chicken Soup
The Very Best Chicken Soup
- Recipe Submitted by ADMIN on 09/26/2007
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
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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