Spicy Chicken and Farro Soup

Spicy Chicken and Farro Soup

adapted from The Home Cook by Alex Guarnaschelli (2017)

Farro is a nutty ancient grain which adds a nice flavor to the soup. It is also lower in points than rice or pasta.

Makes 4 servings                                                   1 WW Blue point / serving

Cooking spray

1/2 medium onion, thinly sliced and cut into quarters

1 medium carrot, peeled and cut into 1/2 inch thick rounds

1 tsp crushed red pepper flakes

1 bay leaf

Kosher salt

1 boneless, skinless chicken breast

4 cups chicken broth

1/4 cup farro

1/2 cup water

1 Tbsp. fresh cilantro leaves, chopped

8 slices fresh serrano pepper

1/2 lime, cut into 4 sections

1. Place the broth, onion, carrot, bay leaf and red pepper flakes into a soup pot and bring to a boil.
2. Add the chicken breast, cook for 5 minutes.
3. Remove the pan from the heat, cover and poach for 20-25 minutes.
4. Place the chicken breast in a ice bath. 
5. Shred when cook enough to handle and return to the broth.
6. Meanwhile in a small pot coated with cooking spray cook the farro, stirring constantly until lightly toasted. Lightly sprinkle with salt.
7. Add 1/2 cup farro, cover and cook stirring occasionally until the water is absorbed about 35 minutes.
8. Add the farro to the broth.
9. Return the soup to the heat and return to a simmer.
10. Serve topped with cilantro, serrano slices and lime juice.

Enjoy!