Chicken-Farro Soup
Parmesan Cheese Bread
Ingredients
- 4 carrots, sliced
- 3 stalks celery, sliced
- 1 onion, chopped
- 2 Tbsp olive oil
- 7 cups low-sodium chicken broth
- 3 cups shredded rotisserie chicken
- 1 cup quick-cooking farro
- ½ tsp salt
- ½ tsp pepper
Instructions
- Cook carrots, celery, and onion in hot oil in a large Dutch oven over medium-high heat 6 minutes or until tender.
- Add broth, chicken, farro, salt, and pepper. Bring to a simmer, reduce heat to medium, and cook, stirring occasionally, 10 minutes or until farro is tender.
Side Dish Ingredients
- 1 (8-oz) French baguette, halved lengthwise
- 2 Tbsp olive oil
- ½ cup grated Parmesan cheese
Side Dish Instructions
- Preheat broiler. Place bread on a baking sheet. Drizzle with oil; sprinkle with cheese.
- Broil 2 to 3 minutes or until bread is toasted and cheese is melted.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
314
|
171
|
485
|
| Fat (g) | 9 | 7 | 16 |
| Sat. Fat (g) | 2 | 2 | 4 |
| Protein (g) | 28 | 6 | 34 |
| Carb (g) | 31 | 21 | 52 |
| Fiber (g) | 5 | 1 | 6 |
| Sodium (mg) | 554 | 348 | 902 |
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