I'm going to make some of this this weekend, man I love me some homemade Chicken soup and this sounds like a great recipe, although I may swap out the chicken breasts for thighs. I like the dark meat better. but over all, I can't wait to try this recipe. Shout out to Half Baked Harvest .com they have some great stuff on there if you like to cook. anyway, I think I may try some crusty sourdough garlic bread on the side as well, here's the skinny.
- Ingredients.
- 6 cups low sodium chicken stock
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 2 onions, chopped
- 4 carrots, chopped
- 2 parsnips, chopped
- 2 ribs celery, chopped
- 2 leeks, chopped
- 8 peppercorns
- 1 bay leaf
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2-3 pounds bone-in chicken breasts or thighs
- kosher salt and black pepper
- juice + zest of 1 lemon
- 3/4 cup dry farro
- 1/2 cup fresh cilantro and or mixed herbs
Instructions
- 1. In the bowl of your crockpot, combine the chicken stock, butter, olive oil, onions, carrots, parsnips, celery, leeks, peppercorns, bay leaf, thyme, rosemary, and a pinch each of salt and pepper. Add the chicken. Cover and cook on low for 5-6 hours or high for 4-5 hours.2. About 45 minutes before serving, remove the chicken from the soup. Remove the herbs and discard. Stir in the lemon juice and zest, plus the farro. Shred the chicken and stir it back into the soup and cook until the farro is tender.3. Divide the soup among bowls and top with herbs. Serve with a hunk of bread.
Notes
Stove-Top Heat the butter and olive oil in a large pot over medium heat. Add the onions and cook until softened, about 8 minutes. Add the carrots, parsnips, celery, leeks, peppercorns, bay leaf, thyme, rosemary, chicken stock, and chicken. Cover and bring to a boil, then reduce the heat to low and simmer uncovered for 2 hours. Shred the chicken. Stir in the lemon juice and zest, add the Farro and cook 25-30 minutes. Serve as directed. Instant PotFollow the slow cooker directions. Cover and cook on high pressure for 15 minutes and then use the quick release to release the steam. Shred the chicken, add the lemon and farro and cook on sauté until the farro are soft, about 15 minutes. Serve as directed. *Adapted from Share Cookbook.
