Thursday, November 21, 2013

A Different Chicken Soup

We are finally getting a little more Fall like weather in southern CA., so it's time for more comfort food.  I love making pots of stew and soup and beans and just about anything that simmers for a while and fills the house with those intoxicating smells that transport you back to wonderful memories and make your tummy growl!

This is one of those recipes. It is a modern version of chicken soup.  You can certainly use noodles instead of the farro, but I love the nutty, earthy flavor that it adds, and it's good for me too!

Now those are delicious ingredients...

CHICKEN NOODLE SOUP (minus the noodles!)

Adapted from "In the Kitchen with David"

2 Tbsp. garlic olive oil
1 medium onion, chopped
1 large leek, halved and sliced  (include the light green part too)
1-2 cups baby carrots, sliced in thirds
3 stalks celery, sliced
3 garlic cloves, minced
2 cups rough chopped spinach
1 - 3 lb. rotisserie chicken, deboned, skinned and shredded or chunked
8 cups low sodium chicken broth
1 tsp. fresh lemon thyme leaves
1 bay leaf
1 cup farro, uncooked.
2 tsp. salt or Borsari salt (my preference)
2 tsp. freshly ground pepper
1/2 c. chopped fresh parsley for garnish

Cook the farro according to package directions and set aside.

In a large stockpot, heat the garlic olive oil and saute the onion, leek, carrots celery and garlic until the vegetables are soft, about 6-8 minutes.

Add the chicken, broth, cooked farro, thyme and bay leaf and simmer until the mixture is hot and flavors have blended.  Season with the salt and pepper and keep warm until ready to serve.  Remove the bay leaf and ladle into mugs or bowls.  Sprinkle with fresh parsley and serve with warm bread.

**This soup can be made with 8 oz. wide egg noodles, rice, barley, orzo, or anything else that you like.

I served the soup with toasted hearty grain bread with melted gouda cheese

I was thrilled that this lasted several nights. And I have some waiting for me in the freezer 
when another craving hits...

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