This is the first homemade chicken soup that I’ve ever made (stock and all). Considering allllll of the soups that I make regularly, this fact is crazy to me. I picked up two cutie organic chickens at costco this weekend and decided to put a stop to this madness and make chicken soup. I now understand why people make chicken soup from scratch.
Scratch Chicken Soup with Farro and Kale
Just the TIp / Inspired by Generation Y Foodie
Serves 10-12 (freeze half!)
What I used:
- 4 cloves of garlic, peeled
- 2 medium onions, chopped into chunks
- 2 medium cleaned leeks, greens discarded, chopped into chunks
- 4 ribs of celery (I prefer organic), cut into chunks
- 4 carrots, peeled and cut into chunks
- 1 4-5lb organic chicken, rinsed, and innards discarded
- 3 sprigs of rosemary, leaves removed from stem
- 4 sprigs of thyme, leaves removed from stem
- 12 cups of cold water
- 1 1/2 cups of dry farro
- 1 large bundle kale (I prefer organic), stems removed and chopped into 1″ ribbon
- parmesan cheese for serving (optional)
What I did:
- Place the chicken in the largest pot you own. Scatter over all of the vegetables and herbs.
- Pour the cold water over everything, cover and bring to a boil.
- Immediately reduce heat to low and simmer, covered for 90 minutes.
- Transfer chicken from the pot to a colander and allow it to cool enough to handle.
- Using an immersion blender (one of my favorite tools), puree the vegetables that are still in the pot. If you don’t have an immersion blender, you can transfer the veg to a food processor to puree and then return to the soup pot.
- When the chicken is cool enough to handle, remove the meat from the bones and return it to the soup pot.
- Add the farro, cover and bring to a boil. Reduce heat to simmer and cook for 30 minutes.
- Add kale, taste for seasoning, and cook for 10 more minutes.
- Sprinkle on parmesan cheese (optional) and serve.