Homemade Chicken Soup with Fennel, Farro, + Kale
CHICKEN SOUP INGREDIENTS
2-3 pounds bone-in skin-on chicken (i used drumsticks)
3 stalks of celery, roughly chopped
2 carrots, roughly chopped
Outer leaves and stalk of 1-2 fennel, roughly chopped
1 large onion, peeled and cut in half
5 large cloves of garlic
2 bay leaves
heaping 1/4 tsp or more turmeric
1/2 teaspoon plus more sea salt
Black pepper to taste
12 cups water
Serve with farro (recipe below), steamed kale (I used tuscan), lemon juice, and herbs such as parsley or dill
FARRO INGREDIENTS
1 cup farro, rinsed (sub with rice or quinoa to make gluten-free)
1 1/4 cups chicken broth or water (or a combo)
1/2 teaspoon sea salt
1 tablespoon butter (or olive oil)
METHOD
In a large Dutch oven, combine celery, carrot, fennel, onion, garlic, bay leaves, turmeric, salt, pepper, chicken, and water.
Bring to a boil and then lower to a simmer. Cook for 15-25 minutes, skimming foam occasionally, or until chicken is cooked through (should have an internal temp of 165 degrees F).
While chicken cooks, prepare the farro. In a small pot, combine farro, broth/water, salt, and butter. Bring to a boil. Lower to a simmer, cover, and cook on low for 10-15 minutes or until tender and chewy.
When the chicken is done, remove from the pot and allow to cool.
Simmer the broth and veggies for another 30 minutes with the lid on. Then, use a sieve to transfer most of the veggies into a container. Discard bay leaves. If you transferred onion and garlic, return to the pot. Use an immersion blender to blend the veggies, onion, garlic, and broth. Taste and adjust for seasoning (I added more salt).
Once the chicken is cool, use your hands to shred. At this point, you can return the shredded chicken to the pot or keep them separate (I prefer to keep them separate).
Time for assembly! In a bowl, combine farro, shredded chicken, some of the reserved veggies, and kale. Pour over hot broth. Squeeze lemon and garnish with fennel fronds and herbs. Enjoy!
