This soup is all the warm and fuzzy feels. Reminisce about chicken noodle soup and make this gluten-free-friendly recipe for a healthy update to a classic dish. This recipe is from our Share Cookbook and supports Women for Women International, an organization that supports women from war-torn countries. Tieghan from Half Baked Harvest made the hearty recipe with delicious photos to match!
In the bowl of your crockpot, combine the chicken stock, butter, olive oil, onions, carrots, parsnips, celery, leeks, peppercorns, bay leaf, thyme, rosemary, and a pinch each of salt and pepper. Add the chicken. Cover and cook on low for 5 to 6 hours or high for 4 to 5 hours.
About 45 minutes before serving, remove the chicken from the soup. Remove the herbs and discard. Stir in the lemon juice and zest, plus the farro. Shred the chicken and stir it back into the soup and cook until the farro is tender.
Divide the soup among bowls and top with herbs. Serve with a hunk of bread.
Heat the butter and olive oil in a large pot over medium heat. Add the onions and cook until softened, about 8 minutes. Add the carrots, parsnips, celery, leeks, peppercorns, bay leaf, thyme, rosemary, chicken stock, and chicken. Cover and bring to a boil, then reduce the heat to low and simmer uncovered for 2 hours. Shred the chicken. Stir in the lemon juice and zest, add the farro and cook 25 to 30 minutes. Serve as directed.
Follow the slow cooker directions. Cover and cook on high pressure for 15 minutes, and then use the quick release to release the steam. Shred the chicken, add the lemon and farro, and cook on sauté until the farro are soft, about 15 minutes. Serve as directed.