1 bulb of fennel small diced
1/2 cup each onion, carrot ,celery, medium diced
1T olive oil
8oz. skinless, boneless chicken thigh meat medium diced
1t fresh rosemary chopped fine
1 14oz can diced tomato low salt if possible
1 14oz can low salt chicken stock or broth
1 19oz can cannellini beans rinsed and drained

Heat a large pot over a medium heat. Add oil, fennel, carrot, onion,
celery and chicken stir occasionally for 15 mins
Add remaining ingredients simmer for 25 to 35 mins. Add hot sauce,
salt and pepper to taste

Wanna kick this up?
Here is what ya add:

1 19 oz can of kidney beans
1 19 oz can black beans
1 19oz can black beans pureed

Flavoring mixture (see below)
1 tsp kosher salt
1 cup dry sherry
3 quarts chicken stock
1 cup lite coconut milk or 1 tbs coconut extract
1 3 to 3 1/2 lb chicken
2 14.5 oz cans chopped tomatoes or 3 1/2 cups fresh skinned chopped
tomatoes with juice
1 1/2 lbs yucca root peeled and cut into bite size chunks
3 large carrots peeled or scrubbed and cut into bite size chunks
1 large or 2 small plantain peeled and sliced into 1/4″ slices
3 large stalks of celery veins removed and cut into bite size chunks
2 medium turnips peeled and cut into bite size chunks
1 small head of cabbage center removed and cut into bite size chunks
1/4 lb crimini or button mushrooms cut into bite size chunks
1 green bell pepper seeded and cut into bite size chunks
1 red bell pepper seeded and cut into bite size chunks

1 bunch cilantro stemmed and chopped

Salt
Pepper

Preparation:
1. Heat olive oil in large Dutch oven or heavy stock pot.
2. Add turmeric, thyme, pepper and flavoring mixture.
3. Add salt.
4. Sauté flavoring mixture using moderate heat until soft (about 10 to 15 minutes) stirring occasionally.

5. Raise heat to high and add sherry.
6. Boil liquid until reduced by half.
7. Add chicken stock, coconut milk or extract, tomatoes and chicken.
8. When liquid comes to a boil reduce heat to simmer.
9. Let simmer 60 minutes.
10. Taste for seasoning and add salt and/or pepper as necessary.
11. Let simmer 30 minutes more.
12. Remove chicken.
13. Add yucca.
14. Simmer 10 minutes.
15. Add carrots and plantain.
16. Simmer 10 minutes.
17. Add remaining vegetables.
18. Simmer 10 minutes.
19. Taste for seasoning and add salt and/or pepper as necessary.
20. Add chopped cilantro.
21. Simmer 5 minutes.
22. Skim fat from surface.
23. Serve with pieces of the chicken.

Note: Best when made a day ahead.
Flavoring Mixture
2 slices kosher beef fry or turkey bacon
1 large carrot peeled
1 large stalk of celery with leaves
1 medium onion
1 jalapeno pepper (or to taste) seeds removed
1 green bell pepper
1 tbs crushed garlic

Roughly chop: kosher beef fry or kosher turkey Abacon,@ carrot, celery, onion,
jalapeno pepper and bell pepper into 1/4 to 1/2 inch dice. Stir in crushed garlic.

Put 10 cups of water in large pot with all vegetables, fresh parsley and dill and a little salt and bring to a boil.
Add chicken, tomato, dried dill, cumin, turmeric, (salt and pepper to taste).
Lower flame to medium low and simmer for about an hour. Keep tasting to make sure the spices are right and seasoned to taste.

Note: May dice chicken up and add to soup after cooking if desired. Also may add matzo balls, rice or small noodles if desired.
This soup usually tastes richer the next day.

1. Combine chicken, water, onion, garlic, ginger, and salt in a large
stock pot and bring to a boil. (Crockpot can be used but times are longer)
2. Simmer for 30 minutes to 1 hour skimming off oil and fat as needed.
3. Test chicken with a fork to determine when it is tender and fully cooked.
3. Remove the chicken and shred it, removing bones, fat, skin, and gristle.
4. Strain chicken broth.
5. Add vegetables and chicken to chicken broth and bring to a boil,
reduce heat and simmer for 30 minutes or until potatoes are done. Serve hot.

(Serves about 6)

INGREDIENTS

2 quarts of chicken broth (the recipe follows)
1 chicken (about 3-4 pounds), quartered (I prefer a regular chicken to a fowl); rinsed
1 large carrot, peeled and cup up
1 large onion, peeled and cup up
1 stalk celery
1 leek, white and light green parts only; washed well
1 parsnip, peeled and cut up
1 parsley root, with greens attached
1 sweet potato, peeled
a handful of dill (about 3-4 stems)
1 small rutabaga, peeled and cut up
a few sprigs of cilantro (optional)
Salt and pepper to taste

Put chicken broth in pot; bring to boil.
Add chicken. Return to boil; lower heat.
Gently simmer uncovered for 1 hour.
Add the rest of the ingredients. Simmer for one-half hour more; stir occasionally.
Skim fat from top.
Pour into bowls; into each add a slice of carrot and a sprig of cilantro.
If storing, let soup cool before refrigerating. When cold, remove the fat that
rises to the surface. Use soup within 2-3 days, or store in freezer.

CHICKEN BROTH (makes about 2 quarts)

2 pounds of chicken (I use wings & back, usually)
1 onion, studded with 4 whole cloves
3 garlic cloves
1 carrot, peeled
1 bay leaf
1 celery stalk
1 leek

Combine all ingredients with 10 cups of water. Bring to boil.
Simmer over medium heat for 1 1/2 hours, stirring occasionally. Cool, then strain.
If not using immediately, refrigerate (for up to 3 days) or freeze.