46 MInute Chicken and Farro Soup
Make a big pot of this quick and super easy chicken farro soup on those weeknights when the thermometer says "brrrrr". Add packaged 10 minute farro to a savory tomato and vegetable broth for a winter soup recipe the whole family will love or empty nesters will enjoy throughout the week.
Servings 6
Ingredients
- 1 T olive oil
- 1 T unsalted butter
- 1 shallot minced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 2 T minced fresh parsley
- 1 T fresh dill
- ½ teaspoon celery salt
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cloves garlic
- 2 T tomato paste
- 2 quarts chicken stock
- 1 ½ cups farro I use the whole bag of Trader Joe's 10 Minute Farro
- 2 boneless skinless chicken breasts cooked and cubed with pan drippings from the foolproof method
- ½ lemon
- fresh parsley for garnish
Instructions
- In a soup pot (I use a 4 qt), heat the olive oil and butter over medium. Stir in the vegetables and season with the seasoning and herbs. Saute until golden softened about 8-10 minutes.1 T olive oil, 1 T unsalted butter, 1 shallot minced, 2 carrots, 2 celery stalks, 2 T minced fresh parsley, 1 T fresh dill, ½ teaspoon celery salt, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Saute the garlic until fragrant. Stir in the tomato paste and cook until starting to caramelize on the bottom. Quickly pour in the chicken stock and bring to a low boil.2 cloves garlic, 2 T tomato paste, 2 quarts chicken stock
- Stir in the farro, lower heat and simmer for at least 10 minutes. Add the cooked chicken breast and heat for another 5 minutes. Squeeze in the lemon and garnish with a bit of fresh parsley.1 1/2 cups farro, 2 boneless skinless chicken breasts, ½ lemon
Notes
⏲️ Time management tip: While the chicken cooks, diced the veggies and mince the herbs.
