Creamy Chicken & Vegetable Stew

Ingredients

• 2 tablespoons olive oil

• 1 medium yellow onion, chopped

• 3 ribs celery, chopped

• 3 carrots, sliced into thin rounds or half rounds if large

• 4 cloves garlic, minced

• 3/4 cup dry farro, rinsed

• 1-2 teaspoons Italian seasoning

• 1 teaspoon dried basil

• 2 teaspoons salt, or to taste

• 1 teaspoon black pepper

• 6 cups low sodium vegetable broth or bone broth

• 15 ounce can diced tomatoes

• 2 gold potatoes, chopped into ¾-inch pieces

• 3/4 cup fresh green beans, steamed and cut into small pieces

• 1.5 cups chicken breast, roasted and chopped into small pieces

• 1/2 cup full fat unsweetened coconut milk

• 1/3 cup grated Parmesan cheese 

Instructions

1. Heat olive oil in a Dutch oven or large pot over medium heat. Once the oil is hot, add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables are softened, about 5 minutes.

2. Add the garlic and stir for 30 seconds until fragrant.

3. Stir in the farro, Italian seasoning, dried basil, salt, and pepper.

4. Pour in the vegetable broth and diced tomatoes. Stir to combine, then bring the mixture to a simmer. Reduce the heat to maintain a low simmer, cover the pot, and let it cook.

5. Simmer the soup for 25 minutes, then add the chopped potatoes. Cover the pot again and continue simmering for 20-35 minutes, or until the barley is tender. 

6. Add the frozen green beans, chicken, coconut milk, and Parmesan cheese during the last 5 minutes of cooking. Enjoy!

   
   

Note: For a thinner soup consistency, add 8-10 cups of broth. If you prefer a thicker stew, you will only need ~6 cups of broth.