Chicken Soup the Best Ever

By pattie_d

This version of chicken soup is brimming with healthful beans, carrots, and bitter greens.

Ingredients

• 8 cups Chicken Stock, or low-sodium canned
• Two 8-ounce skinless, boneless chicken breasts, trimmed of fat
• 2 large carrots, sliced into 1/4-inch rounds (about 2 1/2 cups)
• 1 small fennel bulb, sliced very thin, preferably on a mandoline
• 1/2 cup puntarella or other bitter greens, such as escarole
• 1 cup cooked cranberry, white, navy, or Great Northern beans
• Kosher salt and freshly ground black pepper

Details

Servings 4
Adapted from wholeliving.com

Preparation

Step 1

Directions

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 to the broth and cook until fork-tender, about 10 minutes. Add the fennel, 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.