The Very Best Chicken Soup
| Yield: | 4 Servings |
| Categories: | Soups, Poultry |
| 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 |
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