The Very Best Chicken Soup
Serves: 2
Meagan Lindgren
1 January 1970
Based on User reviews:
55
Spice
39
Sweetness
54
Sourness
42
mins
Prep time (avg)
6
Difficulty
Ingredients:
8 cups
Chicken Stock (homemade)Directions:
1
In a 3-quart soup pot, simmer stock
2
Add chicken, and poach until opaque and firm, about 10 minutes
3
Transfer to a plate
4
Add carrots and fennel to the broth, and cook until fork-tender, about 10 minutes
5
Add chopped greens and beans; simmer
6
Shred chicken into 1-inch strips with your hands
7
Add to the pot, and simmer until chicken is heated through, about 2 minutes
8
Season, to taste, with salt and pepper
9
Ladle into 4 shallow soup bowls, and serve