The very best chicken soup

4 Servings

Ingredients

Quantity Ingredient
8 cups Homemade chicken stock; see recipe or low-sodium canned, skimmed of fat
2 Skinless (8-oz) boneless chicken breasts, trimmed of fat
2 larges Carrots; sliced into 1/4 inch rounds
1 small Fennel bulb; sliced very thin
½ cup Puntarella*; chopped into 1\" pieces
1 cup 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

Recipe by: Martha Stewart

Posted to recipelu-digest Volume 01 Number 302 by James and Susan Kirkland <kirkland@...> on Nov 24, 1997

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