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.