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The Very Best Chicken Soup

Yield: 4 Servings

Ingredients and directions for this recipe

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

* 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

See also:
Previous recipe The Vertically Roasted Chicken
Next recipe The Very Best Home Fries

Or try one of these recipes:
Charred New Potato And Fennel Salad
Foie Gras With Raspberry Gastrique