I’m all about repurposing my ingredients as of late, and nothing in my household is going to waste, especially any leftover roast chicken. A chicken carcass can be turned into a completely wonderful meal because the bones make an excellent broth, and any meat you may have left, can be shredded and added to a pot, for a delicious soup. If you’re looking for a good place to start, check out some of my whole chicken recipes posted here on my blog and you’ll end up with not just one, but several meals for the week.
Farro, an Italian ancient grain, has amazing chew and boils up nicely, absorbing the flavors of a rich broth. It tends to take about 40 minutes to cook, but I have seen quick-cooking farro in some stores, which cuts down on cooking time. Fresh vegetables, like lacinato or cavolo kale, fortifies the soup into not only a delicious meal, but a boiling pot of satisfying nutritious food. Fire roasted tomatoes or diced tomatoes, enhance the flavors, and provide balance in every bowl. There is nothing like a warm brothy soup to soothe the soul – something I think we all could use about now.
1 red or white onion, diced
1 clove garlic, minced
1 bunch Lacinato, or any variety of kale
1 cup Farro
14 ounce can diced tomatoes
8 cups chicken broth, made from carcass or store-bought
1 1/2 cups cooked shredded chicken
1 teaspoon dried oregano
2 bay leaves
salt & pepper
1/4 cup grated Parmesan cheese
- In a large pot, add 2 teaspoons olive oil and place over medium heat. Add onion and garlic, sauté for 4 minutes. Add kale leaves and stir. Cook for 2 minutes, until they begin to wilt.
- Add farro and stir. Cook for 2 minutes, to gently toast grains. Add tomatoes and broth, stir to combine. Add shredded chicken, stir.
- Add oregano, bay leaves, 2 teaspoons salt and 1/2 teaspoon black pepper. Turn heat to simmer and cook for 20-40 minutes, or until grains are al dente.
- Lade into bowls and sprinkle tops with Parmesan cheese. Enjoy!