Ingredients

• 8 cups homemade chicken stock or low-sodium canned chicken broth
• 2 (8-ounce) boneless, skinless chicken breasts, trimmed of fat
• 2 large carrots, sliced into 1/4-inch rounds (about 2 1/2 cups)
• 1 small fennel bulb, very thinly sliced
• 1/2 cup puntarella, or other bitter greens such as dandelion or escarole, chopped into 1-inch pieces
• 1 cup cooked cranberry, white, navy, great Northern, or cannellini beans
• Coarse salt and freshly ground pepper

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Instructions

1. In a 3-quart soup pot, simmer stock. Add chicken, and poach until opaque and firm, about 10 minutes. Transfer to a plate. Add carrots and fennel to the broth, and cook until fork-tender, about 10 minutes.
2. Add chopped greens and beans; simmer. Shred chicken into 1-inch strips with your hands. Add to the pot, and simmer until chicken is heated through, about 2 minutes. Season, to taste, with salt and pepper. Ladle into 4 shallow soup bowls, and serve.