Creamy Chicken and Farro Soup

Ingredients

• 1 tablespoon extra virgin olive oil
• 3/4 cup dry farro
• 4 cups chicken stock
• 1/4 cup (1/2 stick) unsalted butter
• 1 yellow onion, diced
• 2 celery ribs, diced
• 1 large carrot, peeled and diced
• 2 garlic cloves, minced
• 1 tablespoon minced thyme
• 2 teaspoons minced sage
• 1/4 cup all-purpose flour
• 1 1/2 cups milk
• 2 1/2 to 3 cups cooked and shredded chicken
• Salt and pepper to taste

Directions

• Pour the oil into a large pot over medium-high heat. Add the farro and toast for 1 minute. Season with salt and pepper.
• Add the stock and bring to a boil. Reduce heat to medium and simmer about 20 minutes.
• While the farro simmers, melt the butter in a large saucepan over medium-high heat.
• Add the onion, celery, carrots, and garlic, season with salt and pepper, and saute 4 to 5 minutes until the vegetables turn translucent. Add the thyme and sage and saute 1 minute more.
• Stir in the flour and cook about 2 minutes, stirring, to remove the raw flour flavor and any dry pockets.
• Whisk in the milk until no lumps remain. Reduce heat to medium-low and simmer 3 to 4 minutes until it begins to thicken.
• Once thick enough to coat the back of a spoon, stir the mixture into the farro and stock. Add the shredded chicken and season with salt and pepper.
• Simmer 20 to 25 minutes until the soup thickens and the farro is cooked through. Adjust seasoning and serve.

Serves 8. From SpoonForkBacon on Instagram.