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A comforting and flavorful slow cooker chicken soup packed with colorful vegetables, fresh herbs, and tender chicken, enhanced with lemon and farro, perfect for a cozy meal.

Ingredients

Scale
  • 6 cups low sodium chicken stock
  • 2 tablespoons butter
  • 2 tablespoons extra virgin olive oil
  • 2 onions, chopped
  • 4 carrots, chopped
  • 2 parsnips, chopped
  • 2 ribs celery, chopped
  • 2 leeks, sliced and rinsed
  • 8 peppercorns
  • 1 bay leaf
  • 4 sprigs fresh thyme
  • 2 sprigs fresh rosemary
  • 2–3 pounds bone-in chicken breasts or thighs
  • Kosher salt, to taste
  • Black pepper, to taste
  • Juice and zest of 1 lemon
  • 3/4 cup dry farro
  • 1/2 cup fresh cilantro and/or mixed herbs, chopped

Instructions

  1. Chop onions, carrots, parsnips, and celery; slice leeks.
  2. Rinse sliced leeks in a bowl of cold water to remove trapped dirt.
  3. Add chicken stock, butter, olive oil, chopped onions, carrots, parsnips, celery, cleaned leeks, peppercorns, bay leaf, thyme sprigs, rosemary sprigs, and a pinch each of kosher salt and black pepper to the slow cooker.
  4. Place bone-in chicken breasts or thighs on top of the vegetables and broth.
  5. Cover and cook on LOW for 5–6 hours or on HIGH for 4–5 hours, until the chicken is fully cooked and vegetables are very tender.
  6. About 45 minutes before serving, carefully remove the chicken and set aside to cool briefly.
  7. Remove and discard the bay leaf, herb sprigs, and peppercorns from the slow cooker.
  8. Stir in the juice and zest of 1 lemon.
  9. Add dry farro to the slow cooker.
  10. Shred the cooled chicken, return the shredded chicken to the slow cooker, and stir to combine.
  11. Continue cooking until the farro is tender, about 40-45 minutes.
  12. Taste and adjust seasoning with additional salt and black pepper as needed.
  13. Ladle soup into bowls and sprinkle with chopped cilantro or mixed fresh herbs.

Notes

Use bone-in chicken for a richer, more flavorful broth. Remove bones after cooking for easier eating., Clean leeks thoroughly before cooking to remove dirt., Add farro near the end of cooking to keep it chewy and prevent it from soaking up too much broth and becoming mushy., For leftovers, remove farro before storing to maintain broth consistency., Add fresh herbs and lemon juice at the end or after reheating to restore brightness., Serve with crusty bread or popcorn for a unique, comforting touch., Substitutions: Use pasta, brown rice, white rice, or quinoa instead of farro; switch to boneless skinless chicken thighs or shredded rotisserie chicken; add greens like kale, spinach, or Swiss chard near the end for extra nutrients; for vegetarian version, use vegetable broth and beans or mushrooms instead of chicken., Store in airtight containers in the refrigerator for 3-4 days; freeze for up to 3 months, separating farro and chicken/broth if possible., Reheat gently and add fresh lemon juice and herbs before serving.

Nutrition

Find it online: https://gingerbaking.com/slow-cooker-hearty-chicken-soup/