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
| Mise en Place | |||
|---|---|---|---|
| PRODUCE | STAPLES | ||
| 2 | leeks, topped, halved, sliced thin | 1 cup | farro |
| 2 | carrots, peeled, sliced thin | 2 cups | chicken stock |
| 1 stalk | celery, sliced thin | 4 cups | chicken broth |
| 3 cloves | garlic, minced | kosher salt | |
| 1 bunch | green kale, stemmed, torn into hunks | black pepper, ground | |
| 1 | lemon, zested | olive oil | |
| SPICES | MEAT | ||
| 1 tsp | fennel seeds, crushed | 2 lb | chicken breast |
| 1/2 tsp | red pepper flake, or to taste | ||
| Equipment | |
|---|---|
| 1 | dutch oven |
| Directions | |
|---|---|
| Step | Action |
| 1 | heat oil in pot on medium low |
| 2 | sweat leeks, carrots, and celery till softened |
| 3 | stir in garlic, fennel, and red pepper flakes |
| 4 | increase heat to medium |
| 5 | add farro and toast 2 minutes, stirring frequently |
| 6 | add stock and bring to boil |
| 7 | stir and add chicken, reduce heat to low |
| 8 | cook chicken to 155 (10-15ish minutes,) skimming surface of soup often |
| 9 | once done, evac chicken and once cool shred it |
| 10 | continue cooking until farro is done, about 20 minutes total |
| 11 | once farro is done, adjust seasoning |
| 12 | add kale and shredded chicken, stir |
| 13 | label into bowls, sprinkle on lemon zest and serve |
Adapted from an excellent NYT recipe
Categories: Soup
