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!
Recipe adapted from one in the 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.
2. Add the garlic and farro. Cook for another minute, making sure to mix everything up.
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.
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.