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Chicken Soup with Farro, Kale, and Turmeric

Name: Chicken Soup with Farro, Kale, and Turmeric
Prep time: 15 min
Cook time: 30 min
Cuisine: American
Ingredients: 1 cup finely chopped carrots; 1 cup finely chopped celery; 1 medium onion, finely chopped; 1 tsp. ground turmeric; 1/2 cup semi-pearled Farro; 1/2 tsp. dried sage; 10 cups homemade chicken stock; 2 cups cooked chicken, diced in medium-sized pieces; 2 tsp. dried thyme; 2-3 tsp. olive oil; 4 cups finely chopped kale; salt and fresh-ground black pepper to taste

Category
Soup
Cusine
American

What do you need?

How to make?

Ingredients

2-3 tsp. olive oil

1 medium onion, finely chopped

1 cup finely chopped celery

1 cup finely chopped carrots

2 tsp. dried thyme

1/2 tsp. dried sage

1 tsp. ground turmeric

10 cups homemade chicken stock

1/2 cup semi-pearled Farro

2 cups cooked chicken, diced in medium-sized pieces

4 cups finely chopped kale

salt and fresh-ground black pepper to taste

Directions

If you don’t have leftover cooked chicken, cook two chicken breasts for about 20 minutes at a very low simmer in enough water or chicken stock to barely cover them. Let chicken cool enough until you can handle it, then shred or chop into medium-sized pieces. Heat the oil in a heavy medium-sized soup pot; add the chopped onion, chopped celery, and chopped carrots and saute just until they are starting to soften. Then add the dried thyme, dried sage, and ground turmeric and saute 1-2 minutes more. Add the chicken stock and cook at a low simmer about 15 minutes. Then add the Farro and continue to simmer about 30 minutes more. While soup simmers, finely chop the kale and dice the cooked chicken into medium-sized pieces. After 30 minutes, check the Farro to be sure it’s starting to soften; then add the chopped kale and diced chicken and let the soup simmer at very low heat for about 30-40 minutes more. When the kale is softened and flavors are well-blended, season the soup to taste with salt and fresh-ground black pepper and serve hot.