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Chicken and Farro Soup
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Servings:
4
Author:
Prep Time:
10 minutes
Cook Time:
45 minutes
Total Time:
55 minutes
Course:
Soup
Main Course
Cuisine:
American
Keywords:
chicken soup
soup
Fall Soup
Farro Soup
🧂 Ingredients
½ tbsp
Avocado Oil
or extra virgin olive oil
8 oz
Boneless, Skinless, Chicken Breast
1 tsp
Black Pepper
1 tsp
Garlic Powder
½ tbsp
Avocado Oil
or extra virgin olive oil
½ cup
Red Onion
diced, (½ a large onion)
2 cloves
Fresh Garlic
diced
½ cup
Farro
dry
5 cups
Water
3 tsp
Reduced Sodium Chicken Base
¾ cup
Carrots
chopped, (2 large carrots)
½ cup
Celery
diced, (1 stalk)
¼ cup
Jalapenos
diced, (1 small pepper)
1 tbsp
Red Pepper Flake
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Instructions
1
Heat a saute pan with a lid to medium heat. While waiting for the pan to warm up
season the chicken breast with black pepper and garlic powder. Once the pan is
hot add ½ tbsp oil to the pan.
2
Place the chicken immediately in the pan with the oil, leave it there on medium
heat for 2 minutes, then flip to the other side and cook for an additional 2
minutes.
3
Both sides should start to become golden brown, but the center will still look
uncooked…if not golden, give each side another minute…your pan wasn't hot
enough.
4
After both sides are golden brown, turn the heat down to low and cover the
chicken with a lid. Let it cook for about 8 minutes, then flip and cover again
for another 8 minutes on the other side. This cook time is based on an 8 oz
breast, if you are using another size breast, cook your chicken for 1 minute per
oz, per side covered.
5
After 8 minutes on each side covered, the chicken should be done. But this does
depend on the size of the chicken breast, it is always best to check the
internal temperature of chicken before serving.
6
Once the chicken is done remove it from the pan, saving the juices from the
chicken in the pan. Allow the chicken to rest while you begin to cook the
remaining ingredients.
7
Leaving the pan on the stove at medium heat, add the diced onion, jalapeno, and
garlic to the chicken juices. Cook down for 3-5 minutes until most of the liquid
has been absorbed, stirring often.
8
Now add the additional ½ tbsp oil to the pan, then add the farro. Cook the farro
with the onion mixture for 3 minutes, stirring frequently to prevent the farro
from burning. During this 3 minutes you are just toasting the farro to help
bring out its flavor.
9
Now transfer the ingredients from you saute pan to a medium stock pot. Add your
5 cups of water and 3 tsp chicken base to the pot and bring to a boil. If you do
not have chicken base, you can replace the water and chicken base with 5 cups
low sodium chicken stock.
10
While you are waiting for the chicken stock to boil, use a fork and knife to
shred your chicken breast into smaller bite size pieces.
11
After your farrow has boiled for approximate 15 minutes, add the shredded
chicken, chopped carrots and diced celery to the pot, reduce heat to a simmer
and cook for an additional 10 minutes.
12
After 10 minutes your carrots should be fork tender but not mushy. Season with
red pepper flake and enjoy!
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