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Friday, March 18, 2016

Chicken Farro Soup

Now that spring is arriving, I'm finally getting around to posting the recipe for my family's favorite soup from this past winter!


Better late than never, I suppose.

I make a lot of soup during the winter, usually two or three different types at a time.  My girls prefer Broccoli Cheddar, Mr. Terrific's favorite is French Onion, my son likes chicken noodle.  Typically, the winter ends and there's one soup that had been the go-to soup for the season.  Last winter, it was Southwestern Chicken Soup.  

This winter, Chicken & Farro soup was the favorite!  It's not much different from chicken noodle soup...instead of celery I use fennel and instead of noodles I substitute farro.  Farro is a grain, often used in Italian cooking, and if I had to describe it I would say that it's fluffy...yet chewy.  

Make sense, much?

Just give it a try!  It's yummy, I promise.


Today's Playlist
  • "The Way You Look Tonight"...Frank Sinatra
  • "Bella Notte"...Lou Monte
  • "Everybody Loves Somebody"...Dean Martin
  • "Everything"...Michael Buble
  • "Runaround Sue"...Dion

Chicken Farro Soup
  • 1 tablespoon olive oil
  • 3 stalks fennel, sliced
  • 1 carrot, diced
  • 1 onion, diced
  • 2 cloves garlic, crushed
  • 2 cups cooked shredded chicken
  • 1/2 cup farro
  • salt & pepper, to taste
  • 3 sprigs fresh thyme
  • 1 large (or 2 small) bay leaves
  • 8 cups chicken broth


Gather your ingredients.  Missing from this picture:  the chicken!

It was sitting in the fridge.  Leave it to me to forget to grab the main ingredient when I'm getting everything together.

Prep your veggies: slice & dice the fennel, carrots & onion.  Use two forks to shred your chicken.

I also put aside a few of the wispy fronds from the tops of the fennel stalks.  I will chop them and use them as a garnish when I serve the soup.

Heat the olive oil over medium heat in a medium-large (6 to 8-quart) pot.


Add the fennel, carrots and onion.  Crush the garlic directly into the pan.  Saute the veggies for about 5 to 6 minutes, until they are softened and you start to see a bit of color on the bottom of the pan.

Add the chicken...

...the sprigs of thyme and the bay leave(s).

Add the farro as well.

Pour in the chicken broth and stir.  Bring the soup to a boil, then reduce the heat to a simmer.  Allow the soup to simmer (uncovered) at a low simmer for about 40 minutes, until the farro is cooked.  Taste for seasoning, adding salt and pepper.

Remember to remove the thyme sprigs and bay leaves before serving!



Enjoy.

1 comment:

  1. Looks delicious Fran, and we love farro. Hope you dodge that spring snowstorm, but if not you can always make soup. ;)

    ReplyDelete

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