Quick Chicken-Vegetable Soup with Farro

Tasty boneless chicken thighs, so much more flavorful than breasts, are the basis of a filling weeknight dinner you’ll soon keep in your rotation. Seasoned with on-your-shelf dry herbs and finished off with a little fresh zucchini, this fast complete-meal soup is filling with its just ½ cup of whole grain farro. I’ve used Trader Joe’s 10-Minute Farro but if you use pearled farro, it will take an extra 10 minutes or so. Should you have whole farro, which may take 40 minutes, cook it separately ahead of the soup, following package directions, and add the cooked farro with the zucchini.

8 servings

Ingredients

2 tablespoons olive oil
Pinch crushed red pepper
4 boneless, skinless chicken thighs—trimmed and cut into 1-inch pieces
Kosher salt and fresh ground pepper
1 EACH: chopped: medium yellow onion, medium carrot, celery stalk, handful fresh parsley (plus extra for garnish), cup of cabbage
3 garlic cloves, minced
1 teaspoon each: dried dill, dried thyme, dried basil, and dried oregano
1 bay leaf
1 quart EACH: low-sodium chicken broth and water (plus more as needed to keep soup brothy)
15- ounce can chopped tomatoes
1 medium russet potato, peeled and diced
½ cup (10-minute) farro--see head note
1 medium zucchini, trimmed and cut into small dice
Grated Parmigiano Reggiano cheese for garnish

Instructions

HEAT THE OIL over medium-high heat in an 8 or 10-quart soup pot. Add crushed red pepper and chicken. Season with ½ teaspoon kosher salt and ¼ teaspoon fresh ground black pepper. Sauté, stirring, for five minutes or until chicken begins to brown.
ADD THE VEGETABLES, garlic, and dried herbs. Cook, stirring, for 10 minutes or until vegetables are softened. Pour in the broth, water, and tomatoes. Stir. Add another teaspoon of kosher salt and another ½ teaspoon fresh ground black pepper. Cover and bring to a boil. Uncover.
STIR IN POTATO, FARRO AND ZUCCHINI* Lower heat and simmer uncovered until everything is tender, another 10-12 minutes. Add a little more broth or water if soup becomes thick before it's done; it should remain brothy. Taste and adjust seasonings.
SERVE HOT garnished with grated Parmigiano Reggiano cheese and minced fresh parsley. Store well-covered for 3 days in the refrigerator or up to 6 months in the freezer.