SoupJanuary 23, 2021
Chicken and Farro Soup
A comforting chicken soup with farro and kale that’s tasty, filling, and good for you. Perfect for lunch or a light dinner.
Chicken noodle, chicken noodle, chicken rice, chicken noodle. Is that all we can do with chicken in a soup? Nope, not by a long shot. Enter Farro.
Anything else we can do? Why not make it healthy and add Kale.
All together a comforting soup that is both filling and good for you.
Serves: 4-6, 46 minutes end to end
Adapted from an excellent NYT recipe
Mise en Place
Produce
- 2leeks, topped, halved, sliced thin
- 2carrots, peeled, sliced thin
- 1 stalkcelery, sliced thin
- 3 clovesgarlic, minced
- 1 bunchgreen kale, stemmed, torn into hunks
- 1lemon, zested
Staples
- 1 cupfarro
- 2 cupschicken stock
- 4 cupschicken broth
- kosher salt
- black pepper, ground
- olive oil
Spices
- 1 tspfennel seeds, crushed
- 1/2 tspred pepper flake, or to taste
Meat
- 2 lbchicken breast
Equipment
- 1dutch oven
Directions
- heat oil in pot on medium low
- sweat leeks, carrots, and celery till softened
- stir in garlic, fennel, and red pepper flakes
- increase heat to medium
- add farro and toast 2 minutes, stirring frequently
- add stock and bring to boil
- stir and add chicken, reduce heat to low
- cook chicken to 155 (10-15ish minutes,) skimming surface of soup often
- once done, evac chicken and once cool shred it
- continue cooking until farro is done, about 20 minutes total
- once farro is done, adjust seasoning
- add kale and shredded chicken, stir
- label into bowls, sprinkle on lemon zest and serve