Chicken Soup with Farro

Prep Time: 20 minutes

Cook Time: 1 hour

Additional Time: 10 minutes

Total Time: 1 hour 30 minutes

Servings: 6-8

Ingredients:

• 1 whole chicken or 3-4 pounds of chicken parts (bone-in and skin-on)
• 1 onion, diced
• 3 carrots, peeled and sliced
• 3 celery stalks, sliced
• 4 cloves of garlic, minced
• 1 cup of farro
• 8 cups of low-sodium chicken broth
• 2 bay leaves
• 1 teaspoon of dried thyme
• 1 teaspoon of 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, place the whole chicken or chicken parts and cover with the chicken broth. Bring the broth to a boil over high heat.
2. Once the broth is boiling, reduce the heat to medium-low, cover the pot, and let the chicken simmer for 45-60 minutes, or until the chicken is cooked through and the meat is falling off the bone.
3. Remove the chicken from the pot and set it aside to cool slightly. Once it’s cool enough to handle, remove the meat from the bones and shred or chop it into bite-sized pieces.
4. Return the shredded chicken to the pot with the broth.
5. Add the diced onion, sliced carrots, sliced celery, and minced garlic to the pot. Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 15-20 minutes, or until the vegetables are tender.
6. Add the farro to the pot and continue to simmer for an additional 15-20 minutes, or until the farro is cooked through and tender.
7. Stir in the dried thyme, dried rosemary, and season with salt and black pepper to taste.
8. Serve the chicken soup with farro hot, garnished with chopped fresh parsley if desired.

Cook’s Note:

• If you prefer a thicker soup, you can mash some of the cooked vegetables against the side of the pot with a potato masher or the back of a spoon.
• For a heartier meal, you can serve the chicken soup with farro with crusty bread or a side salad.
• The soup can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.
• If you’re short on time, you can use pre-cooked or canned farro to reduce the cooking time.
• Feel free to adjust the amount of herbs and seasonings to your personal taste preferences.

This chicken soup with farro is a delicious and nourishing meal that’s perfect for a cozy night in or a comforting lunch. The combination of tender chicken, hearty farro, and an array of vegetables creates a satisfying and flavorful soup that’s sure to warm you up from the inside out.

The key to this recipe is the slow simmering of the chicken, which allows the meat to become incredibly tender and infuses the broth with a rich, savory flavor. The addition of farro, a whole grain with a chewy, nutty texture, adds a satisfying heartiness to the soup, making it a more substantial and filling dish.

The vegetables in this soup – onions, carrots, celery, and garlic – not only add flavor but also provide a wealth of essential vitamins, minerals, and fiber. The dried thyme and rosemary complement the other ingredients beautifully, creating a well-balanced and aromatic broth.

One of the best things about this chicken soup with farro is its versatility. You can easily customize it to your liking by adjusting the amount of herbs and seasonings, adding different vegetables, or even incorporating other grains or legumes. It’s also a great way to use up any leftover chicken or vegetables you may have on hand.

Whether you’re looking for a comforting meal on a chilly day or a nourishing option to meal prep for the week, this chicken soup with farro is sure to hit the spot. Serve it with a crusty piece of bread or a fresh salad for a complete and satisfying meal.