LEMONY CHICKEN SOUP WITH FENNEL AND DILL
Lighter than traditional stew, this lemony chicken number relies on potatoes to thicken it, rather than flour or another starch. If you can, buy fennel with the stem and fronds intact so you can take full advantage of every part of the vegetable: the bulb for aromatics while building the soup, the stems for crunchy texture, and the fronds for a fresh, herblike garnish.
Provided by Alison Roman
Categories soups and stews, main course
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 15
Steps:
- Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
- Working in batches, add chicken, skin-side down, and cook until skin is well browned and fat has started to render, 5 to 8 minutes. Using tongs, flip chicken and continue to cook until well browned, another 3 to 5 minutes. Leaving all the fat and drippings behind, transfer chicken to a rimmed baking sheet, a large plate or a cutting board and let rest.
- Meanwhile, if you've got the top of the fennel bulb, thinly slice it, fronds and all; set aside.
- Coarsely chop the white part of the fennel bulb and add to the pot along with the garlic and onion. Season with salt and pepper and cook, stirring occasionally, until the vegetables have softened but not yet browned, 5 to 8 minutes. Add potatoes, chopped lemon and chiles, and stir to coat.
- Return chicken to the pot and add broth, seasoning with salt and pepper. Bring to a simmer and place the lid on the pot. Reduce heat to medium-low and continue to cook at a strong simmer until chicken is cooked through and nearly falling off the bone, 20 to 25 minutes. Using tongs, remove chicken and let rest until it's cool enough to handle. Pick the meat from the chicken, removing any cartilage, skin and bones. (Alternatively, leave the chicken pieces intact and serve that way.)
- Return meat to the pot along with the thinly sliced fennel top, if using. Season the soup with salt and pepper, turn the heat to medium-low and continue to gently simmer while you make the toasted fennel seed topping.
- Heat remaining 4 tablespoons olive oil in a small pot or skillet over medium. Add fennel seed and half of the fresh dill, and swirl until fennel seed is toasted and dill is sizzling and crispy, about 2 minutes.
- Divide soup among bowls, and spoon fennel seed topping over it, followed by scallions and remaining fresh dill. Add a dollop of yogurt or sour cream (or crumbles of feta) and sprinkle with sumac, if you like. Zest the remaining lemon over the bowls, then cut lemon in half to squeeze juice over them too.
Nutrition Facts : @context http, Calories 528, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 31 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 1417 milligrams, Sugar 4 grams, TransFat 0 grams
INSTANT POT® CHICKEN AND FARRO SOUP
Chicken, farro, and a few pantry staples makes this a great meal. The farro will retain some bite when cooked.
Provided by Bren
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot and add carrots, celery, and leek. Cook, stirring frequently, until vegetables start to soften, 3 to 4 minutes. Add garlic and cook until just fragrant, about 30 seconds. Add tomato paste and cook for 1 minute. Stir in thyme, oregano, parsley, salt, and pepper. Pour broth into the pot, add farro, and stir. Push chicken breasts down into the liquid. Close and lock the lid.
- Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
- Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a clean work surface and roughly chop; return to the pot and stir. Taste and adjust salt. Serve.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 32 g, Cholesterol 46.4 mg, Fat 7.9 g, Fiber 2.3 g, Protein 22.9 g, SaturatedFat 1.4 g, Sodium 613.6 mg, Sugar 4.4 g
CHICKEN SOUP WITH TOASTED FARRO AND GREENS
Somewhere between a soup and a stew, this comforting dish starts with chicken stock seasoned with leeks, carrots and celery. Garlic and fennel seeds are toasted along with the farro to add another layer of flavor. Boneless chicken thighs are cooked in the broth, then greens are tossed in just before serving. This soup is best served right away, as the farro will continue to absorb liquid as it sits, but leftovers can be reheated with some additional broth or water over low heat. Lemon zest lends a lovely lift, but a spoonful of chile oil would also be lively addition.
Provided by Colu Henry
Categories dinner, weeknight, soups and stews, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oil in a large stock pot or Dutch oven over medium. Add the leeks, carrots and celery, and cook, stirring occasionally, until they have softened, but have not taken on any color, 4 to 6 minutes.
- Add the garlic, fennel seeds and red-pepper flakes, and cook until fragrant, about 1 minute. Season well with salt and pepper.
- Add the farro and cook, stirring frequently, until slightly toasted, 1 to 2 minutes. Add the stock and chicken thighs. Bring to a boil, then reduce heat to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes, skimming any bits of foam that float to the surface, if desired. Using a slotted spoon or tongs, transfer the chicken to a cutting board. When cool enough to touch, shred the chicken into bite-size pieces.
- Continue simmering the soup until the farro is tender but still toothsome, about 20 minutes more. Add the chicken back to the pot along with the greens and stir until greens are gently wilted. Taste and adjust seasonings as needed.
- Ladle into bowls and grate lemon zest over top, if desired.
ROTISSERIE CHICKEN, WHITE BEAN AND FARRO SOUP
A rotisserie chicken is such a great grocery store purchase for meal prep. Not only does it provide a delicious product that saves you time, but you can use all the parts of the chicken in a variety of ways. In this recipe, I'll show you how to make a broth out of the bones and then use that broth and the shredded meat to make a simple yet delicious soup that keeps well in the fridge or freezer. Make sure to store the soup in portions that work for you or your family, so you can easily defrost the amount you need at any one time. I also use my big batch farro recipe to add a grain to the soup without a lot of extra effort.
Provided by Food Network
Categories main-dish
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the chicken broth: Add the chicken carcass, thyme, rosemary, oregano, onion, 10 cups cold or room-temperature water, 1 tablespoon salt and 1/4 teaspoon pepper to a 4 1/2-quart Dutch oven or large saucepan. Bring the water to a boil and immediately reduce to a simmer. Simmer until the broth has a rich chicken flavor, about 15 minutes. Strain the mixture, making sure to remove all bones and large pieces; it is okay if some of the dried spices go through your strainer. Either use the broth immediately to make this soup or cool completely, then store in an airtight container in the refrigerator for up to 4 days or in the freezer for 2 to 3 months.
- For the rotisserie chicken, white bean and farro soup: Heat the olive oil in a 4 1/2-quart Dutch oven or large saucepan over medium heat. When the oil is hot, add the parsley and zucchini and cook until the zucchini is softened and just beginning to brown in parts, about 5 minutes; season with salt. Add the escarole, stirring to fold it in evenly with the zucchini to help it cook down. Continue to cook, stirring, until the escarole is completely wilted and any excess water from it has cooked off, about 5 minutes; season with salt.
- Add the chicken broth and bring to a simmer; this will take different amounts of time depending on if you are using broth from the refrigerator or if you are immediately using the broth after making it. Either way, warm the broth through before stirring in the shredded chicken, white beans and farro. Continue to simmer to warm through the last ingredients, about 5 minutes; add salt to taste. Remove from the heat and stir in the lemon juice. Ladle the soup into bowls and garnish with Parmesan.
FARRO WITH FENNEL AND CARROTS
Categories Garlic Herb Olive Vegetable Side Christmas Healthy Christmas Eve Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 8 (side dish) servings
Number Of Ingredients 14
Steps:
- Cover farro with cold water in a bowl and soak 30 minutes, then drain in a colander.
- Bring farro, stock, and water (2 cups) to a boil in a 4-quart heavy pot, then reduce heat and simmer, uncovered, until farro is tender, 15 to 20 minutes. Drain in colander.
- While farro cooks, mince garlic and mash to a paste with 1/4 teaspoon salt using a large heavy knife. Transfer to a large bowl and add fennel, olives, oil, vinegar, pepper, and remaining 1 1/4 teaspoons salt.
- Cut carrots into 3/4-inch-thick long diagonal slices with slicer, then, using a knife, cut slices into 3/4-inch-thick matchsticks. Add carrots to fennel mixture along with drained farro and parsley, tossing to combine well.
LEMONY CHICKEN SOUP WITH FARRO, WHITE BEANS, AND KALE
Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.
Provided by Katherine Sacks
Categories 30 Days of Groceries Soup/Stew Chicken Grains Lemon Juice Garlic Bean Kale Dill Dinner Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat 2 Tbsp. oil in a large pot over medium-high. Cook carrots, half of the onion, and 3 sliced garlic cloves, stirring occasionally, until softened and lightly browned, about 5 minutes. Add chicken carcass, if using, and broth; cover and simmer 30 minutes. (If you're not using carcass, simmer 15 minutes.)
- Meanwhile, toast farro in another large pot over medium heat, stirring occasionally, until it starts to brown and smells nutty, about 3 minutes. Stir in 1 tsp. salt and 3 cups water. Cover and simmer until farro is tender and liquid evaporates, about 30 minutes; strain any remaining liquid, if necessary. Set aside 2 cups farro for Dill-Crusted Pork Tenderloin or reserve for another use.
- Strain chicken broth mixture through a fine-mesh sieve into a large bowl; discard carcass and vegetables. Set aside 2 cups broth for Potato, Leek, and Pea Pot Pie or reserve for another use.
- Wipe out pot, then heat remaining 1 Tbsp. oil over low. Cook remaining onion and 9 sliced garlic cloves, stirring occasionally, until tender and light golden, 8-10 minutes. Add remaining broth left in bowl, increase heat to medium-high, and bring to a simmer. Add reserved chicken meat, beans, kale, lemon juice, pepper, and remaining 1 1/2 tsp. salt and farro left in pot; cook until vegetables are cooked through, 3-5 minutes.
- Divide soup among bowls. Stir 1 Tbsp. salsa verde into each bowl, if using, and sprinkle with dill. Serve with baguette slices and lemon wedges alongside.
- Do Ahead
- Soup can be made 2 days ahead. Chill in a resealable container.
More about "recipe chicken soup with fennel and farro food"
CHICKEN SOUP WITH FARRO AND KALE | 30 MINUTE RECIPE
From mandyolive.com
Estimated Reading Time 4 mins
- Heat olive oil in large pot on medium low. Cook fennel until soft. Season with a pinch of salt and pepper. Add in minced garlic and cook til fragrant.
- Once you can smell the garlic, pour in chicken stock, and bring to boil. Next, add in farro, cook for 8 mins or according to package instructions. Lower heat to simmer.
- Now, add in kale, cooked chicken, lemon juice and zest. Heat til chicken is warm and farro is al dente.
21 BEST FARRO RECIPES | RECIPES, DINNERS AND EASY MEAL …
From foodnetwork.com
Author By
CHICKEN SOUP WITH FENNEL - JAMIE GELLER
From jamiegeller.com
RACHAEL'S CHICKEN, SAUSAGE AND FARRO SOUP | RECIPE
From rachaelrayshow.com
CHICKEN SOUP WITH FARRO AND VEGETABLES - RACHEL COOKS®
From rachelcooks.com
4.5/5 (29)Total Time 40 minsCategory Soups And StewsCalories 245 per serving
- Heat oil in large pot over medium-high heat. When oil is hot, add onion, carrots, and celery and season with salt and pepper. Sauté until softened, about 5 minutes. Add chicken, thyme, bay leaf, parsley, broth, and water. Bring to a boil.
- Add rinsed farro and return to a boil. Reduce to a low boil, cover and cook for 15 minutes or until farro is tender. Taste for seasonings. Add salt and pepper as necessary. Add water if it has become too thick (we love ours super thick, more like stew).
CHICKEN AND FENNEL RECIPE | FOOD NETWORK KITCHEN | FOOD NETWORK
From foodnetwork.com
Author Food Network KitchenSteps 5Difficulty Easy
20 TOP-RATED CHICKEN SOUP RECIPES
From allrecipes.com
CHICKEN, FARRO, & VEGETABLE SALAD & LEMON VINAIGRETTE RECIPE
From ximeki.hards.dynu.com
37+ CHICKPEA RECIPES (SIMPLE, HEALTHY & TASTY!)
From platingsandpairings.com
LEMON CHICKEN NOODLE SOUP | FOODTALK
From foodtalkdaily.com
CHICKEN SOUP RECIPES : FOOD NETWORK | FOOD NETWORK
From foodnetwork.com
CRISPY BAKED TOFU WITH SUGAR SNAP PEAS RECIPE - NYT COOKING
From cooking.nytimes.com
CHICKEN SCHNITZEL WITH SWEET & SOUR RED CABBAGE + CHILI CRISP
From rachaelrayshow.com
CHICKEN SOUP WITH FENNEL AND FARRO – NOT EATING OUT IN NEW YORK
From noteatingoutinny.com
ROAST CHICKEN WITH PICKLED FENNEL AND CANDIED WALNUTS
From faws.netlify.app
BEST FENNEL RECIPES | GOURMET TRAVELLER
From gourmettraveller.com.au
10 FENNEL SOUP RECIPES TO COZY UP WITH
From allrecipes.com
CHICKEN SOUP WITH FENNEL AND FARRO - RECIPES LIST
From recipes-list.com
14 SERIOUSLY FLAVORFUL RECIPES STARRING CHICKEN AND SPINACH - MSN
From msn.com
SOUL-WARMING CHICKEN SOUP RECIPES - FOOD NETWORK
From foodnetwork.com
RECIPE: SPRING STEW WITH CHICKEN AND FARRO - VALLEY TABLE
From valleytable.com
CABBAGE-AND-KALE SOUP WITH FARRO RECIPE - MELISSA PERELLO
From faws.netlify.app
CHICKEN AND FARRO SOUP RECIPE | GOOD FOOD
From goodfood.com.au
FARRO SALAD WITH FENNEL AND ARUGULA RECIPE - ART SMITH
From foodandwine.com
SEARED SCALLOPS WITH FENNEL AND LEMON RELISH RECIPE - JOANNE WEIR
From faws.netlify.app
RACHAEL'S CHICKEN, SAUSAGE AND FARRO SOUP RECIPE | RACHAEL RAY
From rachaelray.com
SPRING VEGETABLE SOUP WITH LEMON WHITE BEANS RECIPE | SIDECHEF
From sidechef.com
35 CHICKEN SOUP RECIPES TO MAKE FOR DINNER | TASTE OF HOME
From tasteofhome.com
27 BEST SUMMER GREEN SALADS - GREEN SALAD RECIPES FOR SUMMER
From delish.com
CHICKEN SAUSAGE VEGETABLE SOUP WITH ISRAELI COUSCOUS AND FARRO
From youtube.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love