Chicken Farro Soup with Shiitake Mushrooms
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Prep Time:
15m
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Cook Time:
30m
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Total Time:
45m
Ingredients
- 4 oz Shiitake mushrooms, sliced
- 1/2 Yellow onion, diced
- 2 Carrots, peeled and sliced into 1/2\" pieces
- 4 c chicken stock, plus more if needed
- 4 oz Farro, semi-pearled
- 1 Bay leaf
- 1 tsp. Thyme
- 3/4 lb Chicken breast (1), cooked and diced or shredded
- 1 Cannellini beans can (15oz), drained and rinsed
- 1 tbsp. Fresh parsley
- Salt
- Fresh ground pepper
Instructions
- In a Dutch oven over medium-high heat, warm 1 tbsp olive oil. Sauté the mushrooms for 5 minutes, until they release their liquid and start to brown. Remove from the Dutch oven and set aside.
- In the same cookware over medium heat, sauté the onion for 3-4 minutes, until tender. Add the carrots and sauté for 2 minutes.
- Add the chicken stock, farro, thyme, and by leaf. Bring to a boil, reduce heat to low, cover and let simmer until the farro is tender 16-19 minutes, or whatever is recommended by the farro directions.
- Add the reserved mushrooms, chicken, and beans, and simmer over low heat uncovered until all ingredients are heated through.
- Discard the bay leaf. If needed, add more stock to thin the consistency. Stir in the parsley and season liberally with salt and pepper.