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Author Notes: A bright, savory, healthy, winter-perfect classic boosted by Swiss chard, farro, and lots of aromatics. I make this for my husband Gardiner after he's been running around in the cold and he looooooves it. Adapted liberally from Whole Foods's Simple Chicken Noodle Soup: http://www.wholefoodsmarket... —Colleen Werthmann
- 2 yellow onions, chopped
- 6 large carrots, peeled and chopped
- 1 bunch Swiss chard, chopped
- 2 pounds boneless skinless chicken thighs, cut into small pieces
- 8 ounces farro (Trader Joe's 10-minute farro works great)
- 1/8 cup Worcestershire sauce
- 1/8 cup hot sauce (I used Frank's Red Hot)
- 6 garlic cloves, peeled, sliced in half, center stems removed
- 12 cups water
- 1 teaspoon fresh ground black pepper (about 40 grinds of the pepper mill at medium setting)
- 1 rind of Parmigiano-Reggiano or Parmesan (optional but totally worth it)
- In a big pot pour 12 cups of water and the 1/4 cup of Better than Bouillion and set it on High.
- When it boils, turn it down to a simmer and add the carrots, onions, and Swiss chard (and the Parmigiano-Reggiano/Parmesan rind if you have one). Let it cook for about 15 to 20 minutes, and turn up the heat a little if the vegetables are very cold when you put them in. The broth should bubble gently. Stir every 5 minutes or so.
- When the broth smells sweet and vegetable-y, add the chicken pieces, garlic, Worcestershire, and pepper, and cook for another 8 minutes, stirring every 2 minutes.
- Add the 10-minute farro and hot sauce and cook for (yes) 10 minutes, stirring every couple minutes or so. It will get a bit frothy at the top, but that will subside.