The Very Best Chicken Soup

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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

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