Cooking with RoliRoti's rotisserie chicken
RoliRoti's pick of the week:
Farro Soup with RoliRoti Rotisserie Chicken
This delicious and hearty meal will keep you warm throughout a rainy day
- 2 tablespoons olive oil
- 1 cup fresh diced onions
- 3 ribs diced celery
- 2 large carrots, diced
- 1/4 cup Italian Farro perlato
- 8 cups chicken broth
- 1 bay leaf
- 3 cups diced RoliRoti Rotisserie chicken
- 1/4 cup chopped flat-leaf parsley
- 1 teaspoon lemon juice
- Kosher salt and freshly ground black pepper to taste
Pour the olive oil into a large stock pot over medium heat; stir in the onion, celery, carrots, and barley. Cook for 4-5 minutes, or until the onions are translucent.
Stir in the chicken broth, bay leaf, and chicken into the vegetables and farro. Bring to a boil. Reduce the heat to medium low and simmer for 45-55 minutes, or until the barley is tender.
Stir in the parsley and lemon juice. Check the seasoning, adding salt and pepper as needed.
Makes 6 Servings