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.com/recipe/simple-chicken-noodle-soup —Colleen Werthmann
Ingredients
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2
yellow onions, chopped
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6
large carrots, peeled and chopped
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1 bunch
Swiss chard, chopped
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2 pounds
boneless skinless chicken thighs, cut into small pieces
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8 ounces
farro (Trader Joe's 10-minute farro works great)
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1/8 cup
Worcestershire sauce
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1/8 cup
hot sauce (I used Frank's Red Hot)
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6
garlic cloves, peeled, sliced in half, center stems removed
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12 cups
water
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1 teaspoon
fresh ground black pepper (about 40 grinds of the pepper mill at medium setting)
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1
rind of Parmigiano-Reggiano or Parmesan (optional but totally worth it)
Directions
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In a big pot pour 12 cups of water and the 1/4 cup of Better than Bouillion and set it on High.
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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.
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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.
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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.
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Enjoy!
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