I love this time of the year. Old Man Winter is in the rearview mirror and spring is here! Already the trees have delicate buds on their branches and our daffodils are beginning to stretch their green fingers toward the warm sun. This time of the year makes me feel renewed and inspired. It’s time to get outside and start my own garden seeds! Bring on the harvest.
I wanted to squeeze in one last pot of soup before the weather gets too warm to do any hot cooking. Lately, I can’t get enough of farro, so it made sense to add some to one of my favorite soup recipes. If you haven’t tried farro yet, it a grain that adds an additional nutritional punch to salads, entrees, and soups. To me, the grain resembles barley. It softens after its cooked but it still is robust in body. A heavenly combination with chicken soup! Sort of like Chicken Soup with Rice. And because I have spring on the brain, I had to add a fresh POP of color and freshness with some green peas too.
I hope you enjoy my chicken soup recipe. Happy spring!
Heat olive oil in a large pot over medium heat. Add onions, carrots, and celery. Stir gently and cook until sweated, about 4-5 minutes. Add chicken, garlic and stock. Season with 1/2 tsp salt.
Bring to a boil then simmer for 20 minutes, or until chicken is cooked. Remove chicken with skin and bone and set aside until cooled. In the meantime, add farro to simmering soup and cook according to package directions, about 10 minutes. Add the peas and a touch of cream (if using).
The chicken should be cool by this time. Remove meat and shred or chop with a knife and place back into the pot. Add salt and pepper to taste. Serve hot in bowls with chopped chives.