Chicken Farro Soup

1 tablespoon olive oil

3 stalks fennel, sliced

1 carrot, diced

1 onion, diced

2 cloves garlic, crushed

2 cups cooked shredded chicken

1/2 cup farro

salt & pepper, to taste

3 sprigs fresh thyme

1 large bay leaf (or 2 small)

8 cups chicken broth

-Heat the olive oil over medium heat in a medium-large (6 to 8-quart) pot.

-Add the fennel, carrots and onion. Crush the garlic directly into the pan. Saute the veggies for about 5 to

6 minutes, until they are softened and you start to see a bit of color on the bottom of the pan.

-Add the chicken, sprigs of thyme, bay leave(s) and farro.

-Pour in the chicken broth. Bring the soup to a boil, then reduce the heat to a simmer. Allow the soup to

simmer (uncovered) at a low simmer for about 40 minutes, until the farro is cooked. Taste for seasoning,

adding salt and pepper.

-Remove thyme and bay leaves before serving.