Creamy Chicken and Farro Soup

Creamy Chicken and Farro Soup

from spoonforkbacon.com
8 servings

A recipe for Creamy Chicken and Farro Soup.

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

Directions

  1. 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. 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. 3

    While farro and stock simmers, place butter in a large saucepan and melt over medium-high heat.

  4. 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. 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. 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. 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. 8

    Simmer soup for about 20 to 25 minutes or until the soup thickens, and farro is cooked through. Adjust seasonings and serve.