Creamy Chicken Farro Soup
Creamy Chicken Farro Soup
- 2 carrots
- 1 onion
- 2 stalks celery
- 4 oz mushrooms, sliced
- Thyme
- Oregano
- Rosemary
- Black pepper
- 1 package Trader Joe’s 10-Minute Farro
- Water
- 1 lb chicken breasts, diced
- ½ cup white wine
- Flour
- Better than Bouillon Chicken Base
- Water (as much as you need)
- ½ cup half-and-half
- Zest of one lemon
- Parsley, chopped
Dice the carrots, onion, and celery and sauté in a large pot. At the same time, sauté the chicken in a frying pan until cooked. In another pot start boiling the farro.
Stir a couple tablespoons of chicken base into a cup of hot water. Add herbs and black pepper to the sautéing vegetables. Deglaze the pan with white wine. When the liquid has evaporated sprinkle about two tablespoons of flour over the vegetables and stir for a minute. Add the chicken base mixed with water.
Add the farro and its cooking water to the pot until you have the desired amount of liquid for your soup. Bring soup to a boil. Add the chicken and taste the soup. Add more chicken base or water if needed.
Turn off heat and stir in half-and-half. Stir in lemon zest and parsley.
Notes
The farro can be cooked in the pot with the chicken base and vegetables, but I find that by cooking three things at one time this recipe can be prepared a lot faster.
I like to cook the chicken separately so that I can be sure it is cooked thoroughly.
The quantity of ingredients does not have to be precise -- the recipe above should be used as a guide.
