| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains |
|
Soups & ste, Poultry |
4 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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
Posted to recipelu-digest Volume 01 Number 302 by James and Susan Kirkland
<kirkland@gj.net> on Nov 24, 1997
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