Free Recipe The Very Best Chicken Soup
Recipe Type: S Recipes
Recipe Preparation: cook
Cooking Ingredients for The Very Best Chicken Soup 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
The Very Best Chicken Soup Preparation
* 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 Volume 01 Number 302 by James and Susan Kirkland <kirkland@gj.net> on Nov 24, 1997
Cooking Temperature:
Recipe Serves: 4
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