Fine Cooking Magazine - November/December 2020

Servings: 6-8

This Italian take on chicken noodle soup is hearty, earthy, and delicious. Chock full of farro and beans, it feels more stew-like and less brothy.

Ingredients

1-1/2 Tbs. olive oil or canola oil
2 cups diced (1/4-inch) fennel
2 cups finely chopped leek
Kosher salt
2 tsp. chopped fresh rosemary
3 quarts Homemade Chicken Broth or lower-salt chicken broth
3-1/2 to 4 cups shredded, cooked chicken
3 cups cooked farro
3 cups canned cannellini beans, drained and rinsed
1 head escarole (about 1-1/2 lb.), cut into 1 inch pieces (about 9 cups)
1 tsp. to 2 Tbs. red wine vinegar
Freshly ground black pepper
Freshly grated Parmigiano-Reggiano for serving (optional)

Calories (kcal) : 290
Fat Calories (kcal): 60
Fat (g): 7
Saturated Fat (g): 1
Polyunsaturated Fat (g): 1
Monounsaturated Fat (g): 3
Cholesterol (mg): 0
Sodium (mg): 1320
Carbohydrates (g): 45
Fiber (g): 10
Protein (g): 18

Preparation

Heat the oil over medium-high heat in a large (at least 8-quart), heavy-duty pot or Dutch oven. Add the fennel, leek, and 1/2 Tbs. salt. Cook, stirring occasionally, until the vegetables are softened and lightly browned in places, 4 to 6 minutes. Add the rosemary and cook, stirring, until fragrant, 30 seconds.
Add the broth and bring to a boil. Reduce to a simmer and cook, stirring, until the vegetables are completely tender, 20 to 30 minutes.
Stir in the shredded chicken, farro, beans, and escarole. Simmer, stirring occasionally, until all are tender and the flavors meld, 5 to 10 minutes.
Stir in 1 tsp. of the vinegar. Taste, and add more vinegar 1 tsp. at a time up to 2 Tbs. Season with salt and pepper to taste and garnish each bowl with a 1 Tbs. of the grated cheese, if you like.

Tip

If you made the chicken broth yourself, use the cooked meat from that bird; otherwise you can use the meat from a store-bought rotisserie chicken.

(3 ratings) Read Reviews

Save to Recipe Box

Add Recipe Note

Saved Add to List

Add to List

Add Recipe Note

Reviews

Rate or Review

Reviews (3 reviews)

SunnyTD | 01/16/2019
This is delicious, easy and healthy! I undercooked the farro a bit so that it would not be mushy in the soup. A great change up from my regular chicken soup.
Nica78 | 12/23/2011
I'm not into beans but this one is not bad at all. I love it! Will definitely add this to my list. Most on the list I've found at chickenbrothrecipes.com.
emoga7 | 11/02/2011
Fabulous! and healthy! I used rotisserie chicken and Whole Foods did not have escarole so I substituted Frisee (their recommendation) and it was delicious! Great flavor. I had never cooked Farro before and it definitely took near to an hour but is a great healthy addition to the soup. FC does it again!

Rate this Recipe

Write a Review

What We're Cooking Now

Name: Chicken Soup with White Beans, Farro, and Escarole
Yield: 6-8 servings
Cuisine: Italian
Ingredients: 1-1/2 Tbs. olive oil or canola oil; 2 cups diced (1/4-inch) fennel; 2 cups finely chopped leek; Kosher salt; 2 tsp. chopped fresh rosemary; 3 quarts Homemade Chicken Broth or lower-salt chicken broth; 3-1/2 to 4 cups shredded, cooked chicken; 3 cups cooked farro; 3 cups canned cannellini beans, drained and rinsed; 1 head escarole (about 1-1/2 lb.), cut into 1 inch pieces (about 9 cups); 1 tsp. to 2 Tbs. red wine vinegar; Freshly ground black pepper; Freshly grated Parmigiano-Reggiano for serving (optional)