This Creamy Chicken Soup with Farro is amazing – light and flavorful and loaded with healthy vegetables.
I hope all of you moms had a wonderful Mother’s Day! I know I did. It was very relaxing!
I’m telling you – there is something about Mother’s Day in the Pacific Northwest…the weather is always beautiful and I see more moms working in their yards on that day than any other. I always think “Hey, shouldn’t you be having breakfast in bed?” What’s with the gardening clothes and you rockin’ that hoe? Yet, there I was, right there with them, digging in the dirt getting ready to plant the garden. I guess it’s a mom thing – we like to nurture things. It must be the good mom mojo we’ve got goin’ on. 🙂
Now, I’m just going to warn you…remember my tomato explosion last year? I was inundated with tomatoes! So, I hope you all are ready for some major tomato recipes. If not, I’m just going to ship off a few dozen boxes of the over-producing things to you and you can get creative! I remember by the end of summer last year, not even being able to think of another tomato recipe! 🙂
Ok, let’s talk soup.
This Creamy Chicken Soup with Farro is amazing. I was blown away by how flavorful and light it was. It uses skim milk, yet with the roux, the sauce is creamy and light. It’s filling, but it’s not a soup that you couldn’t have in the summertime as well as the winter. And, it’s loaded with healthy vegetables.
Instead of using rice, I used a whole grain called Farro. If you’ve never had Farro before, it is a wheat grain that has a chewy texture and is nutty in flavor. When cooked, it smells amazing and has a strong nutty smell. The thing I like about it is, you can use it in place of rice. It sort of reminds me of barley, but it’s a plumper grain and holds up well to cooking, which helps it maintain that chewy consistency.
One thing I noticed about the cooked Farro, it occurred to me that it would be great as a hot breakfast cereal! The nutty smell was wafting through the kitchen, and I could just imagine tossing in some milk, a handful of raisins, a little bit of brown sugar and some almonds. Yum! It’s such a versatile grain with a great wheat flavor, that I’ll be using it a lot more in recipes.
- 1 cup onion, diced
- ½ cup carrot, diced
- ½ cup celery, diced
- 2 tablespoons garlic, coarsely chopped
- 2 tablespoons butter
- 2 (14.5 ounce) cans chicken broth
- 2 cups water
- 3 cups shredded, cooked chicken
- 3 cups cooked farro
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- ½ teaspoon crushed rosemary
- ¼ cup butter
- ⅓ cup flour
- 2 cups skim milk
- Saute onion, carrot, celery in melted butter for 3-5 minutes until softened. Add garlic and saute for 2 additional minutes. Remove from heat and set aside.
- Add chicken broth and water to a large stock pot and heat on medium-high until hot. Turn down to medium and add chicken and farro. Next, add sauteed vegetable mixture, salt, pepper and crushed rosemary and stir well. When soup starts boiling, turn down to Medium-Low or Low.
- In a separate saute pan, on medium heat, melt butter and slowly add flour, whisking constantly. Turn heat down to low and slowly add skim milk, continuing to whisk until thoroughly mixed and smooth, making a roux. When thoroughly mixed and smooth, pour roux into the stockpot with the soup.
- Cook for 20 to 30 minutes (uncovered) on Medium-Low heat until hot and thickened.