Whole Chicken & Farro Soup - Grains & Legumes Nutrition Council
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Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Peeler
- Measuring cup
- Measuring spoon
- Wooden spoon
- Fork
- Serving bowl
Ingredients
- 2 tbsp olive oil
- 2 carrots, peeled and diced
- 2 stalks celery, diced
- 1 brown onion, diced
- 2 leeks, halved and sliced into 1cm pieces
- 2 tbsp wholemeal flour
- 1 cup tomato passata
- 1½ cups farro (or substitute freekeh)
- 1 whole chicken, around 1.6kg
- 1 bouquet garni (bay leaf, parsley and thyme)
- 2 tsp salt
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