“Minestra di Pollo e Farro”
This Chicken Farro Soup recipe is from an old magazine I have, La Cucina Italiana . (The issue is from November 5, 2002.) I’ve adapted this longer cooking version so that you can fix it in about 45 minutes, making it perfect for a weeknight meal.
image source=La Cucina Italiana magazine, Nov. 2002
Prep time: 45 minutes
- 2 1/2 quarts chicken stock
- 10 ounces dried peas
- 9 ounces farro, soaked overnight or for at least 1 hour and drained**
- 1 teaspoon tomato paste
- 1 chicken, roasted and cut into pieces or shredded
- [a store-bought rotisserie chicken works great and has lots of flavor]
- 1 bunch fresh parsley snipped or 1 1/2 teaspoons dried parsley
- salt and pepper to taste
- extra virgin olive oil for serving
**I could not find farro at my local grocery store, but places that sell organic foods will have it, like WholeFoods.
Bring stock to a boil; add peas, farro and tomato paste.
Lower heat and simmer for 45 minutes.
While soup is simmering, shred or cut chicken. Add to pot when peas are tender.
Sprinkle with parsley, salt and pepper, and a drizzle of olive oil.