Extra veggies instead of noodles in this HEALTHY, easy chicken soup that's so FAST to make!! Hearty, filling, and satisfying! Perfect for weeknight dinners and chilly nights!!
one 7-ounce package Alessi Organic Pearled FarroButternut Squash and Kale
3tablespoonsolive oil
2cupssweet Vidalia or yellow onionpeeled and diced small (about 2 medium or 1 large onion)
1cupcarrotspeeled and sliced thin (about 1 1/2 large carrots)
1cupcelerysliced thin (about 2 stalks)
4garlic clovespeeled and finely minced
64ounces8 cups low-sodium chicken broth
3 to 4cupsshredded cooked chickenuse about 1 whole storebought rotisserie chicken to save time; or roast or cook your own chicken in a skillet
2bay leaves
1teaspoondried oregano
1teaspoonsaltor to taste
1teaspoonblack pepperor to taste
leavesfrom 4 large stalks of kaletorn into bite-sized pieces (discard the center thick rib)
1cupzucchinidiced small (from about 1 medium zucchini)
3 to 4tablespoonsfresh Italian flat-leaf parsleyfinely chopped
1tablespoonlemon juiceoptional (brightens up the flavor)
Instructions
To a large skillet, add the, water bring to a boil, add the farro, and cook according to package directions, about 20 minutes or until water has been absorbed and farro is tender. While farro cooks, make the soup.
To a large Dutch oven or stockpot, add the oil, onion, carrots, celery, and sauté over medium-high heat for about 7 minutes, or until vegetables begin to soften. Stir intermittently.
Add the garlic and sauté for 1 minute, or until fragrant. Stir intermittently.
Add the chicken broth, shredded chicken, bay leaves, oregano, salt and pepper to taste, and boil about 5 minutes, or until chicken is warmed through.
Add the kale, zucchini, parsley, optional lemon juice, and boil 1 to 2 minutes, or until kale has wilted and zucchini has softened.
Add 1 heaping cup cooked farro, or all of it if desired, and stir to combine. Tip – If you add just the 1 heaping cup of farro, the extra great as a side instead of rice and it will keep airtight in the fridge for up to 5 days.
Taste soup and add salt, pepper, or herbs, to taste. Remove bay leaves and serve immediately.
Notes
Tips: Amount of salt will vary based on how salty the brand of chicken broth used is, how salty the rotisserie chicken is, and personal preference. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of water is okay because at the end you will adjust the salt level. Storage: Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.Adapted from Easy 30-Minute Homemade Chicken Noodle Soup and Easy 30-Minute Kale and White Bean Chicken Soup.