Chicken Farro Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 10 minutes

Total Time: 1 hour 10 minutes

Servings: 6-8

Ingredients:

• 1 lb boneless, skinless chicken breasts, diced
• 1 cup uncooked farro
• 6 cups low-sodium chicken broth
• 1 onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 3 garlic cloves, minced
• 2 bay leaves
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and black pepper to taste
• Chopped fresh parsley for garnish (optional)

Steps to Cook:

1. In a large pot or Dutch oven, bring the chicken broth to a boil over high heat. Add the farro, reduce heat to medium-low, and simmer for 10-15 minutes, or until the farro is tender. Drain and set aside.

2. In the same pot, heat 1 tbsp of olive oil over medium heat. Add the diced chicken and cook for 5-7 minutes, or until the chicken is no longer pink. Remove the chicken from the pot and set aside.

3. Add another 1 tbsp of olive oil to the pot. Add the diced onion, sliced carrots, and sliced celery. Cook for 5-7 minutes, or until the vegetables are softened.

4. Add the minced garlic and cook for an additional 1 minute, or until fragrant.

5. Return the cooked chicken to the pot. Add the cooked farro, bay leaves, dried thyme, and dried rosemary. Season with salt and black pepper to taste.

6. Pour in the chicken broth and bring the mixture to a simmer. Reduce heat to medium-low and let the soup simmer for 30 minutes, or until the flavors have melded and the vegetables are tender.

7. Remove the bay leaves. Taste and adjust seasoning as needed.

8. Serve the chicken farro soup hot, garnished with chopped fresh parsley if desired.

Cook’s Note:

• You can use any type of farro, such as pearled, semi-pearled, or whole grain farro. The cooking time may vary slightly depending on the type of farro you use.
• For a heartier soup, you can add additional vegetables such as kale, spinach, or zucchini.
• If you prefer a thicker soup, you can blend a portion of the soup using an immersion blender or transfer some of the soup to a blender and then return it to the pot.
• This soup can be made ahead of time and stored in the refrigerator for up to 4 days or frozen for up to 3 months.

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