Rotisserie Chicken, White Bean and Farro Soup
- Level: Easy
- Total: 1 hr
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 262
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 22 g
- Cholesterol
- 57 mg
- Sodium
- 770 mg
- Level: Easy
- Total: 1 hr
- Active: 50 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 262
- Total Fat
- 10 g
- Saturated Fat
- 3 g
- Carbohydrates
- 20 g
- Dietary Fiber
- 4 g
- Sugar
- 3 g
- Protein
- 22 g
- Cholesterol
- 57 mg
- Sodium
- 770 mg
Ingredients
Chicken Broth:
Rotisserie Chicken, White Bean and Farro Soup:
Directions
- For the chicken broth: Add the chicken carcass, thyme, rosemary, oregano, onion, 10 cups cold or room-temperature water, 1 tablespoon salt and 1/4 teaspoon pepper to a 4 1/2-quart Dutch oven or large saucepan. Bring the water to a boil and immediately reduce to a simmer. Simmer until the broth has a rich chicken flavor, about 15 minutes. Strain the mixture, making sure to remove all bones and large pieces; it is okay if some of the dried spices go through your strainer. Either use the broth immediately to make this soup or cool completely, then store in an airtight container in the refrigerator for up to 4 days or in the freezer for 2 to 3 months.
- For the rotisserie chicken, white bean and farro soup: Heat the olive oil in a 4 1/2-quart Dutch oven or large saucepan over medium heat. When the oil is hot, add the parsley and zucchini and cook until the zucchini is softened and just beginning to brown in parts, about 5 minutes; season with salt. Add the escarole, stirring to fold it in evenly with the zucchini to help it cook down. Continue to cook, stirring, until the escarole is completely wilted and any excess water from it has cooked off, about 5 minutes; season with salt.
- Add the chicken broth and bring to a simmer; this will take different amounts of time depending on if you are using broth from the refrigerator or if you are immediately using the broth after making it. Either way, warm the broth through before stirring in the shredded chicken, white beans and farro. Continue to simmer to warm through the last ingredients, about 5 minutes; add salt to taste. Remove from the heat and stir in the lemon juice. Ladle the soup into bowls and garnish with Parmesan.
Cook’s Note
A 1 1/2-pound rotisserie chicken will give you about 4 cups of shredded chicken meat. I use about half of that in this recipe and save the remainder in an airtight container in the refrigerator for up to 4 days. You can use the rest of the chicken later in the week to make my stuffed baked potato, add it to salads or other soups or make tacos. There are so many options with a rotisserie chicken. In addition to freezing the broth, you can also freeze the soup before adding the lemon juice or Parmesan. Cool completely and then transfer it to an airtight container. The soup will keep in the refrigerator for up to 4 days and in the freezer for 2 to 3 months. Defrost in the refrigerator the night before using, then warm up the soup and follow the rest of the recipe, adding the lemon juice before serving and garnishing with Parmesan.
