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