Sweet Pepper, Chicken and Farro Soup

Velvety Chicken & Farro Soup

Ingredients

Instructions

1. Sauté the vegetables
Warm the olive oil in your pot.
Add sliced peppers, red onion, garlic, Italian seasoning, and a pinch of salt.
Cook until soft and fragrant.

2. Add exactly 2 ladles of Liquid Gold + simmer
Add 2 ladles of Liquid Gold.
Cover and simmer for 10 minutes, until everything is fully softened.

3. Blend into a silky pepper purée
Turn off the heat.
Use an immersion blender directly in the pot to create a smooth, velvety base.

1. Add exactly 4 ladles of Liquid Gold + the parmesan rind
Add 4 ladles of Liquid Gold.
Drop in the parmesan rind.
Cover, bring to a gentle simmer, for 10–15 minutes to deepen the broth.

5. Add chicken, farro, and spinach
Stir in your cooked shredded chicken and cooked farro.
Add the baby spinach.
Simmer just 3–5 minutes, until warmed through.

6. Finish + serve
Taste for salt and pepper.
Add a small splash of balsamic vinegar.
Ladle into bowls and finish with a drizzle of cherry tomato oil.
Lemon optional.

Why This Works