CHICKEN SOUP WITH TOASTED FARRO AND GREENS
Somewhere between a soup and a stew, this comforting dish starts with chicken stock seasoned with leeks, carrots and celery. Garlic and fennel seeds are toasted along with the farro to add another layer of flavor. Boneless chicken thighs are cooked in the broth, then greens are tossed in just before serving. This soup is best served right away, as the farro will continue to absorb liquid as it sits, but leftovers can be reheated with some additional broth or water over low heat. Lemon zest lends a lovely lift, but a spoonful of chile oil would also be lively addition.
Provided by Colu Henry
Categories dinner, weeknight, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the leeks, carrots and celery, and cook, stirring occasionally, until they have softened, but have not taken on any color, 4 to 6 minutes.
- Add the garlic, fennel seeds and red-pepper flakes, and cook until fragrant, about 1 minute. Season well with salt and pepper.
- Add the farro and cook, stirring frequently, until slightly toasted, 1 to 2 minutes. Add the stock and chicken thighs. Bring to a boil, then reduce heat to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes, skimming any bits of foam that float to the surface, if desired. Using a slotted spoon or tongs, transfer the chicken to a cutting board. When cool enough to touch, shred the chicken into bite-size pieces.
- Continue simmering the soup until the farro is tender but still toothsome, about 20 minutes more. Add the chicken back to the pot along with the greens and stir until greens are gently wilted. Taste and adjust seasonings as needed.
- Ladle into bowls and grate lemon zest over top, if desired.
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CB Malawi
[email protected]This soup was just what I needed on a cold winter day. It was warm, comforting, and filling. I will definitely be making this again.
Kawayida kafelo
[email protected]I wasn't sure about the farro in this soup, but it was actually really good. It added a nice nutty flavor and texture.
Masilo Kganakga
[email protected]This soup was a hit at my dinner party! Everyone loved it. It was easy to make and the leftovers were even better the next day.
Florida Lopez
[email protected]The soup was good, but it was a bit too salty for my taste. I would recommend using less salt or omitting it altogether.
Karter Ferguson
[email protected]This was the best chicken soup I've ever had! The flavors were amazing and the soup was so hearty and filling. I will definitely be making this again.
Jody Garner
[email protected]I followed the recipe exactly and the soup turned out great! It was flavorful and hearty. My family loved it.
prodip sarkar
[email protected]The soup was a bit bland. I had to add some salt and pepper to taste. Other than that, it was a good soup.
Aliyu Luqman
[email protected]This soup was just okay. It wasn't bad, but it wasn't anything special either. I probably wouldn't make it again.
Lala Zafar
[email protected]This was a great soup! I made it for my family and everyone loved it. The soup was easy to make and the ingredients were easy to find. I would definitely recommend this recipe.
Rifat Hasan Shuvo
[email protected]I'm not a huge fan of farro, but this soup changed my mind. It was so delicious and hearty. The chicken was perfectly cooked and the broth was flavorful. I will definitely be making this again!
Ahmed Navid
[email protected]This soup was incredibly flavorful and satisfying. The toasted farro added a nice nutty flavor and the greens wilted perfectly. I will definitely be making this soup again!