Chicken Soup With Toasted Farro and Greens

Name: Chicken Soup With Toasted Farro and Greens
Total time: 45 min
Yield: 4 to 6 servings
Cuisine: american
Ingredients: 2 tablespoons olive oil; 2 medium leeks, white and light green parts only, halved and thinly sliced (about 1 1/2 cups); 2 medium carrots, peeled and thinly sliced into rounds; 1 celery stalk, thinly sliced; 3 garlic cloves, finely chopped; 1 teaspoon fennel seeds, gently crushed or roughly chopped; 1/2 teaspoon red-pepper flakes; Kosher salt and black pepper; 1 cup farro, rinsed; 6 cups homemade or store-bought low-sodium chicken stock; 3/4 pound boneless, skinless chicken thighs; 5 cups stemmed and roughly chopped Swiss chard, or other quickly-wilting greens like kale or spinach; Lemon zest, for serving (optional)

By Colu Henry

Updated Oct. 21, 2021

Chicken Soup With Toasted Farro and Greens — Christopher Testani for The New York Times. Food stylist: Simon Andrews.

Total Time: 45 minutes
Rating: 5(1,513)
Comments: Read comments

Somewhere between a soup and a stew, this comforting dish starts with chicken stock seasoned with leeks, carrots and celery. Garlic and fennel seeds are toasted along with the farro to add another layer of flavor. Boneless chicken thighs are cooked in the broth, then greens are tossed in just before serving. This soup is best served right away, as the farro will continue to absorb liquid as it sits, but leftovers can be reheated with some additional broth or water over low heat. Lemon zest lends a lovely lift, but a spoonful of chile oil would also be a lively addition.

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Ingredients

Yield:4 to 6 servings

2tablespoons olive oil
2medium leeks, white and light green parts only, halved and thinly sliced (about 1½ cups)
2medium carrots, peeled and thinly sliced into rounds
1celery stalk, thinly sliced
3garlic cloves, finely chopped
1teaspoon fennel seeds, gently crushed or roughly chopped
½teaspoon red-pepper flakes
Kosher salt and black pepper
1cup farro, rinsed
6cups homemade or store-bought low-sodium chicken stock
¾pound boneless, skinless chicken thighs
5cups stemmed and roughly chopped Swiss chard, or other quickly-wilting greens like kale or spinach
Lemon zest, for serving (optional)

Ingredient Substitution Guide

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Preparation

Step 1
Heat the oil in a large stock pot or Dutch oven over medium. Add the leeks, carrots and celery, and cook, stirring occasionally, until they have softened, but have not taken on any color, 4 to 6 minutes.
Step 2
Add the garlic, fennel seeds and red-pepper flakes, and cook until fragrant, about 1 minute. Season well with salt and pepper.
Step 3
Add the farro and cook, stirring frequently, until slightly toasted, 1 to 2 minutes. Add the stock and chicken thighs. Bring to a boil, then reduce heat to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes, skimming any bits of foam that float to the surface, if desired. Using a slotted spoon or tongs, transfer the chicken to a cutting board. When cool enough to touch, shred the chicken into bite-size pieces.
Step 4
Continue simmering the soup until the farro is tender but still toothsome, about 20 minutes more. Add the chicken back to the pot along with the greens and stir until greens are gently wilted. Taste and adjust seasonings as needed.
Step 5
Ladle into bowls and grate lemon zest over top, if desired.

Ratings

5 out of 5

1,513 user ratings

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Comments

Riley A.5 years ago

Really enjoyed this recipe, perfect for big batches and keeps really well in fridge/ freezer. Lemon zest is listed as optional but without it the soup lacked acidity, so much so that I also added juice from half the zested lemon. Great cold weather meal!

Isabelle5 years ago

A PHENOMENAL soup that was even approved by my Dad (a master in the kitchen). Changed the following amounts but kept prep the same: - 3 medium carrots - 2 celery stalks - 1 large leek - 3 giant (like, “wait, is this GMO?” large) cloves of garlic - regular sodium chicken brother - Doubled the fennel - Doubled the red pepper flakes - Tripled (maybe quadrupled?) the pepper - Upped the salt to taste - MOST IMPORTANTLY, added a good handful of herb de provenance Enjoy!

prunefeet4 years ago

This is DELICIOUS. The only change I made was to use boneless chicken breast because it’s what I had. I would suggest not making this if you don’t want to include the fennel seed and lemon zest. Especially the fennel. It will not taste like fennel or licorice but it adds something magical to the flavor of the broth. I only wish there was more broth. Next to me I will increase quantities of everything except chicken and farro. This is the best thing I’ve eaten in a while, very enthusiastic.

Linda1 month ago

no fennel seed at hand. used dried dill… I know totally different, but still made a lovely soup.

Rita1 month ago

Phenomenal! I used a shredded roasted chicken but otherwise followed the directions. Even with store bought chicken broth, it has an amazing depth of flavors. I froze lunch size portions in my souper cubes and then grab and go in the morning. Truly satisfying and so healthy. This is a great soup I think for any time of year.

OpObserver012 months ago

I used a roasted half duck instead of the chicken. It is out of this world good.

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