Chicken and Farro Soup

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
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
1 tsp fennel seeds, crushed 2 lb chicken breast
1/2 tsp red pepper flake, or to taste

1 dutch oven

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

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