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
Preparation
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.
