The Very Best Chicken Soup

Yield: 4 Servings
Categories: Soups, Poultry
8cHomemade chicken stock; see recipe or low-sodium canned, skimmed of fat
2Skinless (8-oz) boneless chicken breasts, trimmed of fat
2lgCarrots; sliced into 1/4 inch rounds
1smFennel bulb; sliced very thin
1/2cPuntarella*; chopped into 1" pieces
1cCooked cranberry white or navy or great northern or cannellini beans
Coarse salt
Freshly ground black pepper
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