4 tablespoons unsalted butter
3 celery ribs, cut into 1/2-inch pieces
2 carrots, cut into 1/2-inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons finely chopped thyme
Kosher salt and ground black pepper
1/4 cup all-purpose flour
1 quick cooking farro (5 ounces)
4 cups Freak Flag OrganicsCoconut Chicken Bone Broth
2 cups water
4 cups shredded rotisserie chicken

Coconut Chicken and Farro Soup

How to Make It

Heat a large saucepan over medium heat, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper. Cook stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 2 minutes.


Add the Bone Broth and water. Bring to a boil, then add the chicken. Bring to a boil again and add the farro. Simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 10 minutes. Season with salt and pepper to taste. Ladle the soup into bowls and serve.


High fives to our pal Molli Pletcher for this creative and easy dish.