Crock Pot Chicken and Farro Soup
Original Recipe
Gosh, my allergies have been simply dreadful this year! I’ve been having sneezing fits left and right and I seem to start most days kind of looking like a hippo (lovely visual, I know).
It may be of no surprise that each day, when I wake up sniffly and cold in the winter weather, all I want is soup. I swear, I’ve eaten my weight in soup on a weekly basis this winter season.
Don’t judge meeeeee.
Ingredients
- 1 cup of uncooked farro
- 1 pound of boneless, skinless chicken breasts
- 2 cups of mirepoix
- 6 cups of low-sodium chicken broth
- 1/2 teaspoon of thyme
- 1/2 teaspoon of sage
- 1/2 teaspoon of oregano
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of rosemary
- 1/2 cup of butter
- 3/4 cup of all-purpose flour
- 2 cups of skim milk
- 1/4 cup of white wine
Directions
Place the uncooked farro, chicken breasts, mirepoix, chicken broth, and spices in a crock pot. Cover and cook on low for 7-8 hours – make sure that the chicken is cooked through and the farro is soft.
Remove the chicken breasts from the crock pot. Using two forks, shred the chicken. Add the shredded chicken back to the crock pot and stir.
In a pot on the stove, melt the butter over medium heat. Add the flour to the saucepan and let the mixture bubble for a minute before adding in the skim milk. Stir until a thick and creamy mixture forms in the pot and then stir in the wine. Pour this entire mixture into the crock pot, stir, add black pepper and salt if necessary, and serve!