My Favorite Meal of the Week – Chicken Farro Soup

In the winter, you really can’t have enough recipes for hearty soups. Hearty soups and warm breads are about all I want to eat when the temperature drops. This soup takes a bit to cook (probably 1.5 hours on the stove), but it involves very little involvement. So if you have time this weekend, cook up a big batch to get you through next week!

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Recipe adapted from one in theΒ Fabulous Food Friday emails.

Ingredients (serves 6-8)
2 tablespoons butter
2 carrots, sliced into small disks
2 celery ribs, sliced into small pieces
1 small onion, chopped
1 pound boneless, skinless chicken breasts, cut into one inch cubes
2 garlic cloves, chopped
1 cup farro
6 cups chicken broth
2 cups water
1/2 cup chopped parsley
1 tablespoon chopped rosemary
2 bay leaves
1 tablespoon Worcestershire sauce
2 teaspoons salt
1/2 teaspoon pepper
1 cup frozen peas
1 bunch kale leaves, chopped

1. In a pot over medium heat, melt the butter and add the carrots, celery, and onion. Cook until soft. Add the chicken to the pot and cook 4-5 minutes, until it turns white.

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2. Add the garlic and farro. Cook for another minute, making sure to mix everything up.

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3. Add the broth, water, parsley, rosemary, bay leaves, Worcestershire sauce, salt and pepper. Cover the pot, and reduce heat to low. Continue cooking for another hour.

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4. Add the peas and kale and cook for another 5 minutes. Check to see if it needs more salt and pepper. Remove bay leaves and serve.

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