Following a busy, social weekend with big meals and late evenings, Sunday is nicely relaxed and peaceful with no reservations, no make-up and no agenda. Dinner will reflect simplicity and balance with fresh and light ingredients and minimal fuss. It’s a perfect moment for this restorative chicken soup, using leftover meat and homemade stock from last week’s roast. Carrots, shiitakes, and fresh snipped parsley from our terrace pots brighten and flavor the soup, while farro adds a little nutritional heft to this easy one-dish meal.
Chicken and Farro Soup with Carrots and Shiitakes
1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 large carrots, sliced 1/4 inch thick
1/2 pound shiitake mushrooms, trimmed, halved if large
6 cups chicken stock
1/2 cup farro
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
2 cooked chicken breasts, 12 to 16 ounces, shredded in large pieces
1/4 cup chopped Italian flat leaf parsley
Heat oil in a soup pot or Dutch oven over medium heat. Add onion and sauté until it softens without coloring, 2 minutes. Add carrots and mushrooms. Sauté until carrots brighten in color and mushrooms begin to release their juices, 2 to 3 minutes. Add stock, farro, bay leaf, thyme, salt and pepper. Bring to a boil, then reduce heat. Cover and simmer until farro is tender, about 25 minutes. Stir in chicken and top off with additional stock if needed. Taste for seasoning. Simmer until chicken is heated through. Ladle into bowls. Serve hot, garnished with parsley.