Chicken Soup with Farro and Shiitake

A hearty soup the whole family will love — give it a go! This chicken soup with farro and shiitake wins everyone over with its balanced, harmonious flavor. The recipe uses fresh young beans, which cook quickly; canned beans work just as well.

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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 46 % 6 g
Fats 8 % 1 g
Carbohydrates 46 % 6 g
57 kcal
GI: 17 / 67 / 17
    1. Heat half the olive oil in a skillet, add the prepared mushrooms, and cook until the liquid evaporates, about 5 minutes — the mushrooms should brown nicely. 2. Peel the onion, dice it, and sauté in the remaining olive oil until translucent, about 3 minutes. Meanwhile, peel the carrots and cut them into thick rounds, add them to the onion, and cook for 2 more minutes. 3. Pour the broth into a pot, bring it to a boil, then add the farro, sautéed vegetables, thyme, and bay leaf. Cover and simmer for 25 minutes. 4. Add the browned mushrooms, the pre-cooked chicken, and the beans, and simmer over low heat for about 15 minutes. Remove the bay leaf, then season with salt and pepper to taste. Chop the green onion and stir it into the soup. Ladle into bowls and serve. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Forest mushrooms - 21  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Bay leaf - 313  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Thyme - 101  kcal/100g
  • Dried thyme - 276  kcal/100g
  • Thyme - 276  kcal/100g
  • Green onion - 19  kcal/100g
  • Salt - 0  kcal/100g
  • Olive oil - 913  kcal/100g
  • Chicken breast - 113  kcal/100g
  • Farro - 340  kcal/100g
  • Green beans - 33  kcal/100g
  • Beans - 33  kcal/100g
  • Chicken broth - 19  kcal/100g

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