Looking for something?

Organic Chicken and Farro Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 whole chicken
  • 1 white onion peeled and quartered
  • 1 carrot
  • 2 celery sticks
  • 1 bay leaf
  • 2 garlic cloves peeled
  • 1 bouquet garni
  • 1 teaspoon flaked sea salt
  • 1 litre of Knorr organic chicken liquid stock
  • 100 g dried porcini
  • 150 g farro
  • 200 g robust leafy green such as savoy cabbage swiss chard or cavelo nero lemon to serve

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

1083kcal

Energy (kJ)

4532kJ

Protein (g)

81.9g

Carbohydrate incl. fibre (g)

40.8g

Carbohydrate excl. fibre (g)

34.8g

Sugar (g)

2.9g

Fibre (g)

6.0g

Fat (g)

64.3g

Saturated fat (g)

18.3g

Unsaturated fat (g)

40.4g

Monounsaturated fat (g)

26.5g

Polyunsaturated fat (g)

13.8g

Trans fat (g)

0.2g

Cholesterol (mg)

338mg

Sodium (mg)

535mg

Salt (g)

1.34g

Vitamin A (IU)

4551IU

Vitamin C (mg)

22.0mg

Calcium (mg)

74mg

Iron (mg)

5.42mg

Potassium (mg)

1297mg

Total

5416kcal

22662kJ

409.4g

204.2g

174.0g

14.3g

30.2g

321.4g

91.7g

201.8g

132.7g

69.1g

0.9g

1692mg

2676mg

6.68g

22756IU

110.2mg

370mg

27.08mg

6485mg


  • 1 Place the whole chicken in a large heavy based sauce pan. Add the onion, carrot, celery, garlic, bay leaf and bouquet garni. Pour over the Knorr Organic Chicken Liquid Stock and top up with water if necessary to cover the chicken by a few centimetres.
  • 2 Place the pot on a high heat and bring to the boil, then reduce to a low heat, place the lid askew on top and simmer for about 1 1/2 hours, depending on how large your chicken is. Be careful not to overcook as the chicken can get tough. The meat should come easily off the bone.
  • 3 While the chicken is cooking, put the dried porcini mushrooms into a jug and cover with boiling water. Leave to soak for about 20 minutes then drain.
  • 4 Separate the cabbage and chard leaves from the stalks. Slice the leaves into ribbons and chop the stalks into 2cm pieces.
  • 5 Once the chicken is cooked, remove it with some tongs, and place it on a board to cool slightly so that you can handle it. Remove the vegetables and herbs from the stock and pour through a sieve into a jug. Rinse the saucepan, place it back in the stove over a medium heat and return the strained stock to the saucepan. Once it’s simmering add the farro and porcini mushrooms and cook for 12 minutes. After 5 minutes add the cabbage and chard stalks and at 10 minutes add the leaves.
  • 6 While the farro is cooking, remove the chicken meat from the bone and shred into bite size pieces.
  • 7 Once the farro is cooked, remove the pot from the heat, and stir in the chicken.
  • 8 Serve with a wedge of lemon.