The Very Best Chicken Soup

4 Servings

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The Very Best Chicken Soup Ingredients

8 c Homemade chicken stock; see	1/2 c Puntarella*; chopped into 1"
2 Skinless (8-oz) boneless	1 c Cooked cranberry white or
2 lg Carrots; sliced into 1/4	Coarse salt
1 sm Fennel bulb; sliced very	Freshly ground black pepper

Instructions for The Very Best Chicken Soup

* 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 on Nov 24, 1997

Main Ingredient: ChickenCuisine: Uncategorized

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