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 | |||
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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 | |
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1 | dutch oven |
Directions | |
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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