Creamy Chicken and Farro Soup
Servings: 8
Calories: 266kcal
Ingredients
- 1 tablespoon extra virgin olive oil
- ¾ cups dry farro
- 4 cups chicken stock
- ¼ cup (½ 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
- ¼ cup all purpose flour
- 1 ½ cups milk
- 2 ½ to 3 cups cooked and shredded chicken
- salt and pepper to taste
Instructions
- Pour oil into a large pot and place over medium-high heat. Add farro and toast for 1 minute. Season with salt and pepper.
- Add stock and bring to a boil. Once mixture comes to a boil, reduce heat to medium and continue to simmer (about 20 minutes).
- While farro and stock simmers, place butter in a large saucepan and melt over medium-high heat.
- 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.
- 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.
- 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.
- 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.
- Simmer soup for about 20 to 25 minutes or until the soup thickens, and farro is cooked through. Adjust seasonings and serve.
Notes
- *Makes 3 quarts
Nutrition
Serving: 8g | Calories: 266kcal | Carbohydrates: 27g | Protein: 10g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 36mg | Sodium: 214mg | Potassium: 325mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1820IU | Vitamin C: 4mg | Calcium: 79mg | Iron: 1mg