Equipment
Ingredients
Chicken & Aromatics
- 600 g boneless, skinless chicken thighs, trimmed and cut into 2cm pieces
- 30 ml olive oil
- 2 leeks, white and light green parts only, sliced into half-moons and washed thoroughly
- 200 g carrots, diced small
- 3 garlic cloves, minced
Soup Base
- 1500 ml chicken stock, low-sodium preferred
- 200 g pearled farro
- 1 g dried thyme
- 1 bay leaf
- salt
- black pepper
Finish
- 1 swiss chard, stems diced, leaves chopped roughly
- 15 ml lemon juice
Nutrition (per serving)
Method
Prepare the vegetables: wash the leeks thoroughly to remove grit, dice the carrots, and separate the Swiss chard stems from the leaves. Dice the chard stems and roughly chop the leaves. Cut the chicken into bite-sized chunks.
Heat olive oil in a large Dutch oven over medium-high heat. Add the chicken pieces, season with a pinch of salt and pepper, and cook until golden brown on the outside, about 5-7 minutes. Remove chicken to a plate (it does not need to be cooked through yet).
Reduce heat to medium. Add the leeks, carrots, and diced chard stems to the pot. Sauté until the vegetables are softened and aromatic, about 6-8 minutes. Stir in the minced garlic and thyme, cooking for another minute until fragrant.
Pour in the chicken stock and scrape the bottom of the pot to release any flavorful browned bits. Add the rinsed farro, bay leaf, and the seared chicken along with any accumulated juices. Bring to a boil, then reduce heat to a simmer.
Cover the pot partially and simmer gently until the farro is tender but still chewy (al dente) and the chicken is cooked through (internal temp 74°C/165°F), approximately 25-30 minutes.
Stir in the chopped Swiss chard leaves and cook for 2-3 minutes until wilted and vibrant green. Remove from heat.
Discard the bay leaf. Stir in the fresh lemon juice. Taste and adjust seasoning with additional salt and pepper if needed. Serve immediately.
Chef's Notes
- Washing leeks is critical; grit often hides between the inner layers. Slice them first, then swish vigorously in a bowl of water before lifting them out to leave the dirt behind.
- If you want a clearer broth, cook the farro in a separate pot of water and add it at the end, though you will lose some starchiness that gives this stew its comforting body.
- The chard stems are delicious and provide a nice textural contrast to the soft leaves—don't throw them away! They cook at the same rate as carrots.
- For an extra layer of flavor, throw a parmesan rind into the pot during the simmer phase (remove before serving).
Storage
Refrigerator: 4 days — Farro will continue to absorb broth; add a splash of water when reheating.
Freezer: 3 months — Greens may soften slightly upon thawing.
Reheating: Simmer gently on stovetop until hot. Add water or stock if stew has thickened too much.
