soups
chicken soup
farro
comfort food
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.

How To Make Chicken, Sausage and Farro Soup By Rachael

Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…

Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach

See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…

How to Make Chicken and Lobster Piccata | Richard Blais

Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…

Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…

The Best Moments From 17 Seasons of the Show Will Make You Laugh…

How to Make Crabby Carbonara | Rachael Ray

Rach Chats "Firsts" In Flashback From Our First Episode Ever In …

How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …

Rach's Chef Pals Say Goodbye to Show in Surprise Video Message

How to Make Sesame Cookies | Buddy Valastro

How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…

How to Make Shrimp Burgers | Jacques Pepin

How to Make Spanakopipasta | Rachael Ray

Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Celebrity Guests Send Farewell Messages After 17 Seasons of the …

Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special

Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…

This is a delicious way to try farro—a hearty, healthy "ancient" grain that's packed with protein, fiber and nutrients.

Pro tip: Rach likes to add the cooked farro to the soup just before serving to maintain its pleasant, chewy bite (think perfectly al dente pasta).

Ingredients

For the farro:
  • Salt
  • 1 ½ cups pearled farro
  • 1 small onion, peeled and halved
  • 2 fresh bay leaves
  • A drizzle of EVOO
For the soup:
  • 2 tablespoons extra-virgin olive oil (EVOO)
  • 1 pound sweet Italian sausage with fennel
  • 2 carrots, peeled and chopped
  • 2 ribs of celery, with leafy tops, chopped
  • 1 onion, chopped
  • 1 leek, halved and washed, dried and thinly sliced
  • 1 small bulb fennel, quartered, cored and chopped
  • 4 cloves garlic, crushed or sliced
  • Salt and pepper
  • 2 quarts chicken stock
  • One 14-ounce can diced tomatoes
  • One chunk of rind from Parmigiano-Reggiano cheese
  • 1 small bundle flat lacinato kale, stemmed and thinly sliced
  • 1 small rotisserie chicken
To serve:
  • Finely chopped white onion
  • EVOO
  • Grated Parmigiano-Reggiano cheese

Yield

Serves: 6 to 8

Preparation

Bring a couple of quarts of water to a boil. Add salt, farro, onion and bay and cook 20-25 minutes until just tender. Drain and drizzle with a little EVOO, keep separate from soup.

Meanwhile, cut sausage from casings. Heat a large Dutch oven over medium to medium-high heat with EVOO, 2 turns of the pan. Add sausage and brown and crumble. Add carrots, celery, onion, leek, fennel and garlic and season with salt and pepper. Partially cover pot, sweat vegetables 10-15 minutes and stir occasionally. Add stock, tomatoes and parm rind, and bring to a boil. Wilt in kale. Remove skin from chicken and cutaway breasts, save dark meat for a salad. Pull or chop the chicken and stir into soup.

When you’re ready to serve, remove parm rind and separate half of the soup if not feeding a crowd and add half the farro. If you’re feeding a crowd, add farro to soup and heat through.  

Serve soup in shallow bowls with raw onion, EVOO, cheese.