Creamy Chicken and Farro Soup

Creamy Chicken and Farro Soup
Makes 3 quarts

Ingredients:
1 tablespoon extra virgin olive oil
3/4 cups dry farro
4 cups chicken stock
1/4 cup (1/2 stick) unsalted butter
1 yellow onion, diced
2 celery ribs, diced
1 large carrot, peeled and diced
2 garlic cloves, minced
1 tablespoon minced thyme
2 teaspoons minced sage
1/4 cup all purpose flour
1 1/2 cups milk
2 ½ to 3 cups cooked and shredded chicken
salt and pepper to taste

Directions:
1. Pour oil into a large pot and place over medium-high heat. Add farro and toast for 1 minute. Season with salt and pepper.
2. Add stock and bring to a boil. Once mixture comes to a boil, reduce heat to medium and continue to simmer (about 20 minutes).
3. While farro and stock simmers, place butter in a large saucepan and melt over medium-high heat.
4. Add onion, celery, carrots, and garlic, season with salt and pepper and sauté for 4 to 5 minutes or until vegetables begin to turn translucent. Add thyme and sage and continue to sauté for 1 minute.
5. Stir in flour and cook for about 2 minutes, continuing to stir, to remove the raw flour flavor as well as any dry flour pockets.
6. Whisk milk into the vegetable-flour mixture and stir until no lumps remain. Reduce heat to medium-low and simmer for 3 to 4 minutes or until the mixture begins to thicken.
7. Once the mixture is thick enough to coat the back of a wooden spoon, transfer mixture to the farro and stock mixture and stir to combine. Add shredded chicken and Season with salt and pepper.
8. Simmer soup for about 20 to 25 minutes or until the soup thickens, and farro is cooked through. Adjust seasonings and serve.