This chicken soup is easy and nutritious. Farro adds such a yummy bite to the soup, it's a great grain to include in your diet. I ladled a bowl out for my somewhat vegetarian daughter before adding the chicken and put some chickpeas in hers. I've also made this by just using any vegetables I had in the fridge or garden. Adding shredded cabbage at the end is a quick and cheap way to add nutrition.
Ingredients
- 1 onion diced
- 1 garlic clove crushed
- 3 carrots diced
- 4 sticks of celery sliced
- 2 quarts chicken stock
- 1 cup of farro (uncooked)
- 1 can of sweet corn
- Half a cooked chicken
- salt and pepper
Directions
Fry the onion in a little bit of olive oil until soft. Add the garlic, celery and carrots and fry for a couple more minutes. Pour in the stock and farro, boil for 10 minutes. Add the cooked chicken and corn, season to taste and there you have it!
Some of us threw the crackers in the soup! Over to you.
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