Ingredients :

  • 2 cups chicken broth
  • 1 cup farro
  • 1 cup shallots, sliced
  • 1 pint grape tomatoes, halved
  • 4 ounces cremini mushrooms, sliced
  • 2 large cloves garlic, minced
  • 1 teaspoon salt
  • ¼ teaspoon red pepper flakes
  • pinch of black pepper
  • 2 sprigs thyme, + extra thyme for garnish
  • 2 cups rotisserie chicken chopped into bite sized pieces
  • Shaved parmesan for garnish

Directions :

  1. Place the farro in a dutch oven or large pot.
  2. Cover with the chicken stock. Allow to soak while prepping other ingredients.
  3. Add shallots, tomatoes, mushrooms, garlic, salt, red pepper flakes and black pepper to the dutch oven.
  4. Bring to a slow boil and then turn down to a simmer.
  5. Simmer for 25 minutes uncovered, while stirring occasionally.
  6. Add chicken and simmer for an additional 5 minutes.
  7. The broth should be absorbed, if it is not cook an additional 5 minutes.
  8. Remove from heat.
  9. Place into bowl and garnish with shaved parmesan and additional thyme.

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