Food: Dinner Tonight – Chicken Soup and Here’s Why |

I normally do an inventory of what’s in my refrigerator the night before to see what dinner I can create from the ingredients within. Simply put, I don’t like when fresh food items go bad or expire. So, I make do with what I have – even if it means altering ingredients suggested in a recipe. Plus the fact, I do not have a slow cooker – so stove top it is for this recipe

INGREDIENTS

6 cups low sodium chicken stock
2 tablespoons butter
2 tablespoons extra virgin olive oil
2 onions, chopped
4 carrots, chopped {Since I only have zucchini at home, and not carrots, I will substitute)
2 parsnips, chopped
2 ribs celery, chopped {Broccolini will have to do based on my inventory}
2 leeks, chopped
8 peppercorns
1 bay leaf
4 sprigs fresh thyme
2 sprigs fresh rosemary
2-3 pounds bone-in chicken breasts or thighs
kosher salt and black pepper
juice + zest of 1 lemon
3/4 cup dry farro
1/2 cup fresh cilantro and or mixed herbs – in my case parsley it is {follow along here}