02/05/2026
Here's a new soup for "Souper Bowl" this weekend! Enjoy this very meal.
This is a simple, cozy winter meal that is well-aligned with the new USDA food pyramid principles: whole foods, lots of vegetables, whole grains, adequate protein, and no added sugars. Wins all around.
One-Pot Winter Chicken, Vegetable and Farro Stew
Serves 4-6
Ingredients
-1½ pounds boneless chicken thighs (skin removed if desired)
-2 tablespoons olive oil
-1 medium onion, diced
-3 cloves garlic, minced or pressed
-3 carrots, diced
-2 celery stalks, sliced
-1 sweet potato, peeled and cubed
-1 cup dry farro (farro is not gluten free)
-1 can (14.5 oz) no-salt-added diced tomatoes
-6 cups low-sodium chicken broth
-1 teaspoon dried thyme
-1 teaspoon dried rosemary
-½ teaspoon smoked paprika
-Salt and pepper to taste
-2 cups chopped kale or Swiss chard
-Fresh parsley or lemon zest (optional, for finishing)
Instructions
1. Heat olive oil in a large Dutch oven or soup pot over medium heat. 2. Season chicken lightly with salt and pepper and brown on both sides (about 3-4 minutes per side).
3. Remove from pot and set aside.
In the same pot, add onion, carrots, and celery.
4. Cook for 5-7 minutes until softened. Add garlic and cook 30 seconds more.
5. Stir in sweet potato, farro, tomatoes, broth, thyme, rosemary and smoked paprika.
6. Return chicken to the pot.
Bring to a gentle boil, then reduce heat to low, cover, and simmer for 35-40 minutes, until farro is tender and chicken is cooked through.
7. Remove chicken, shred or chop, and return to the pot.
8. Stir in kale and cook 3-5 minutes until wilted.
9. Adjust seasoning and finish with parsley or lemon zest if desired.
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