Any tips for making this in a slow cooker? I assume cook on low about 6ish hours and then add in the greens and cream for the last hour or so (like the white chicken chili calls for)?
Yes, exactly! Add the chopped veggies (not the greens yet) then the farro then the chicken, herbs, and spices on top. Cover with stock. Start with 6 cups liquid — add more if needed to ensure the chicken's totally submerged. Cook on low for 6 hours then remove chicken to shred. Add the shredded chicken back in with the chopped greens, 1/2 lemon juice, and creamy ingredient (if using). Stir and cook for another 30 minutes, then taste and adust seasonings as needed.
Just made a pot of this gorgeous soup. It’s delicious and I did not go the creamy route (may add in mid-week!). Note: don’t forget to add your herbs with the farro and kale, I didn’t see that step in the instructions. I added rosemary and the flavor is amazing.
I’m probably going to use baby carrots too, but I usually just eyeball what looks like an even distribution of carrots in the mix. There’s never a wrong amount of carrots in a soup!
I have the feeling I’m missing something here. After you chop what doesn’t appear to be juicy vegetables – carrots – mushrooms – leeks — how is it that you have any liquid in the pot other than the oil? I don’t want to start this if I don’t know how this first step is supposed to work.
Hi! I'm not sure what the question is? First you sauté those vegetables in oil, and once the mushroom liquid has all evaporated, then you add in the rest of the soup ingredients including the chicken stock.
Any tips for making this in a slow cooker? I assume cook on low about 6ish hours and then add in the greens and cream for the last hour or so (like the white chicken chili calls for)?
Yes, exactly! Add the chopped veggies (not the greens yet) then the farro then the chicken, herbs, and spices on top. Cover with stock. Start with 6 cups liquid — add more if needed to ensure the chicken's totally submerged. Cook on low for 6 hours then remove chicken to shred. Add the shredded chicken back in with the chopped greens, 1/2 lemon juice, and creamy ingredient (if using). Stir and cook for another 30 minutes, then taste and adust seasonings as needed.
Thank you!!
Amazing plan my friend
Just made a pot of this gorgeous soup. It’s delicious and I did not go the creamy route (may add in mid-week!). Note: don’t forget to add your herbs with the farro and kale, I didn’t see that step in the instructions. I added rosemary and the flavor is amazing.
Shoot, thanks so much for catching that Cindy!! The recipe + PDF are updated now too!
Just made this for lunches this week and tasted a bowl — YUM!!
The witchcraft that is this soup! Both of my normally soup snubbing kids are STEALING MINE for the second day in a row.
Love this. Thank you!
Will 10 minute farro from trader Joe's work?
Yes maam so good in there!
Even in a crockpot?
About how many cups is 4 carrots chopped? I am using up some baby carrots so don’t have 4 big ones.
Let's say 2 cups!
I’m probably going to use baby carrots too, but I usually just eyeball what looks like an even distribution of carrots in the mix. There’s never a wrong amount of carrots in a soup!
Amen to that. I'd say 2 cups ish!
Delicious sounding thank you.
Subbing mushies for chix
I have the feeling I’m missing something here. After you chop what doesn’t appear to be juicy vegetables – carrots – mushrooms – leeks — how is it that you have any liquid in the pot other than the oil? I don’t want to start this if I don’t know how this first step is supposed to work.
Hi! I'm not sure what the question is? First you sauté those vegetables in oil, and once the mushroom liquid has all evaporated, then you add in the rest of the soup ingredients including the chicken stock.
Love this!!! The base is similar to our Brazilian ‘canja’, but yours has more to it, I’ll definitely try it 🤩
Oh cool! Is there a grain in canja?