For the Broth:
- 1 chicken, 3 to 3½ pounds, with skin, cut into pieces
- 3 stalks celery, with leaves, cut into chunks
- 2 large carrots, cut into chunks
- 2 yellow onions, unpeeled, halved
- 1 parsnip or parsley root (optional)
- 1 bunch of parsley, torn
- 4 sprigs of fresh thyme
- 2 tablespoons whole black peppercorns
- 2 bay leaves
- 1 tablespoon of honey or white sugar, for a touch of sweetness
- 1 tablespoon kosher salt, more to taste
To Finish the Soup:
- 1 tablespoon of olive oil
- 2 tablespoons unsalted butter
- 1 large yellow onion, chopped
- 3 leeks, trimmed, halved lengthwise, rinsed, and sliced into thin half-moons
- 3 celery ribs, chopped
- 3 large carrots, peeled and diced small
- ¼ teaspoon red pepper flakes
- 1 cup farro, rinsed
- 1 can (398 mL) San Marzano tomatoes, drained of liquid and chopped
- Kosher salt and freshly ground black or white pepper
- Fresh herbs (parsley, dill, or green onions), finely chopped
Preparation
Step 1: Make the Broth
Place the chicken, celery, carrots, onions, parsnip (if using), parsley, peppercorns, bay leaves, and salt in a large stockpot. Cover with cold water by 1 inch.
Bring to a boil over high heat, then immediately reduce the heat to very low. The broth should “smile” — barely bubbling. Simmer uncovered until the chicken is tender and falling off the bone, 1 to 1½ hours.
When cool enough to handle, transfer the chicken to a container. Taste the broth and simmer longer if needed for a rich flavour. Strain the broth through a fine sieve or colander lined with cheesecloth. Discard the solids or reserve the vegetables for another dish.
Refrigerate the broth and chicken separately for at least 8 hours or overnight. Skim off the fat from the top of the chilled broth and reserve it for cooking.
Step 2: Prepare the Soup
Remove the chicken from the bones, discarding the skin and bones. Shred or chop the breast meat into bite-sized pieces. Reserve the dark meat for another use.
In a soup pot, heat 2 tablespoons butter and a drizzle of olive oil over medium heat. Add the chopped yellow onion and sauté until softened, about 5 minutes.
Add the leeks, celery, and carrots. Sprinkle with a pinch of salt and the red pepper flakes. Stir and cook for 5 minutes, or until the vegetables are tender but not browned.
Stir in the chopped San Marzano tomatoes and cook for 2–3 minutes, letting the flavours meld.
Step 3: Cook the Farro and Assemble
Pour in the strained broth and bring to a gentle simmer. Stir in the farro and cook until tender, about 20–25 minutes.
Add the shredded chicken to the pot, stirring to warm through. Taste the soup and adjust the seasoning with salt and pepper.
Step 4: Serve
Ladle the soup into bowls, making sure each has a generous portion of farro, chicken, and vegetables.
Garnish with finely chopped herbs for a vibrant finish.
This soup is cozy, comforting, and just wholesome enough that you can pretend you’re being healthy—even if you eat it with half a loaf of bread (which, for the record, I always do). It’s the kind of soup you make in a big pot on a Sunday, freeze in portions, and then feel wildly smug about when you pull it out on a cold Tuesday night.
Want to take it up a notch? Roast the chicken and vegetables first. It adds this deep, caramelized flavour that makes people ask, “Wait… what did you put in this?”
Serve it with a simple green salad, plenty of crusty bread brushed with good olive oil, and maybe a glass of wine if the mood strikes (and honestly, when doesn’t it?). Don’t skip the final drizzle of olive oil before serving—it’s the easiest way to make humble soup feel like it belongs in a cozy little Parisian bistro.
Jonathon’s Take: “This soup is bold, balanced, and deeply comforting… basically the soup equivalent of a cashmere blanket and a good hug.”
Make a batch, freeze some, share with a friend, or hoard it all for yourself. I won’t tell.
