Anyone else have a go to food when sick? Mine is a family soup recipe that I make myself usually in the midst of the sickness storm but even in the middle of feeling like death, the ritual of making the soup and then being able to eat it somehow helps. Maybe it's just mental. Whatever works right??
This week Brian and I decided to start eating a bit healthier. Not that we really eat that much junk food but I definitely tend to indulge a bit more than usual when it comes to cooking dinner. Anyways, I mention the sicky part because this soup could easily become a new "sick soup." It's got loads of garlic, jalapeno and lemon, etc...all wonderful for you when sick. And it's delicious and filling. A win in my book!
- 1 1/2 cups farro (rinsed)
- 2 heads garlic
- extra virgin olive oil
- 6 cups chicken broth
- 1 yellow onion, diced
- 2 medium carrots, sliced into coins
- 1 jalapeno, sliced
- 1 inch piece fresh ginger, peeled and minced
- 2 cups leftover shredded chicken
- 1 lemon, juiced
- Cook farro according to package instructions and set aside
- Preheat oven to 400 degrees. Cut garlic bulbs crosswise to remove the tops and expose the cloves. Place the bulbs on a large piece of aluminum foil and drizzle with olive oil and salt. Gather the edges of aluminum and press together to completely encapsulate the garlic like a little tent. Bake for 30 minutes.
- Remove garlic from oven and carefully open up the package. Garlic cloves should be soft and golden. Squeeze out the softened cloves from the bulb, discarding the skins. Blend garlic into the broth using an immersion blender or traditional blender. Set aside.
- Heat a large dutch oven over medium with a few tablespoons of olive oil. Saute the onions and carrots, seasoning with salt, until soft and translucent. Add sliced jalapenos and cook for 2 minutes or until soft. Stir in ginger and cook until fragrant.
- Stir in the garlic chicken broth and parsley. Add cooked farro, shredded chicken and lemon. Taste and adjust seasoning if necessary and serve warm.