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Gallery The Very Best Chicken Soup Recipe Summary Servings: 4
Ingredients Ingredient Checklist 8 cups Chicken Stock to Make 1 1/2 Quarts, 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
Gallery The Very Best Chicken Soup
Recipe Summary Servings: 4
Gallery
The Very Best Chicken Soup
The Very Best Chicken Soup
The Very Best Chicken Soup
Recipe Summary Servings: 4
Recipe Summary
Servings: 4
Servings: 4
4
Ingredients
Ingredients
- 8 cups Chicken Stock to Make 1 1/2 Quarts, 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
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.
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All Reviews for The Very Best Chicken Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for The Very Best Chicken Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
