Hearty Chicken Soup with Ancient Grains

Directions

  1. In 2-gallon sauce pot over medium-high heat, warm oil and sauté carrots, onion and celery 2 to 3 minutes until tender.
  2. In 2-quart container, blend hot water and Custom Culinary® Gold Label True Foundations™ Chicken Base; whisk until fully dissolved. Add to sautéed vegetables. Add cooked chicken, bring to a boil, reduce heat to simmer and cook 5 to 10 minutes.
  3. To serve, in 12-ounce soup bowl, place 1 tablespoon of each grain (red barley, spelt and farro) and chickpeas in small pile in center.
  4. Add hot soup around edges, taking care to keep grains visible in the center of the bowl.
  5. Garnish at the last minute with parsley, black pepper and microgreens.

Ingredients

  • 4 tbsp oil, vegetable
  • 1 1/4 cups purple carrots, small sliced
  • 1 1/4 cups Carrots, small sliced
  • 2 cups onion, small dice
  • 1 1/4 cups celery, sliced
  • 2 1/2 qts water, hot
  • 2 1/2 tbsp Custom Culinary® Gold Label True Foundations™ Chicken Base
  • 1 lb chicken, boneless, skinless, rough cut medium size, cooked
  • 1 1/2 cups red barley, cooked, warm
  • 1 1/2 cups spelt or barley, cooked, warm
  • 1 1/2 cups Farro, cooked, warm
  • 2 cups chickpeas, cooked tender (or canned and drained)
  • 1/8 cup parsley, fresh flat leaf, fresh, rough chopped
  • 1 tbsp black pepper, fresh ground
  • 1 1/2 cups microgreens