This is a wonderful hearty soup with Tuscan roots. It uses farro which is an ancient grain but you can also use wheatberries or spelt. This soup will absorb any extra liquid if you have leftover, so just add more liquid if you wish to reheat leftovers the next day.
Some of the simplest recipes are the best and this chicken and rice soup is the perfect example. It's jazzed up with fresh lemon and parsley and gets added richness from the addition of eggs. You can make it without or with cooked leftover chicken for a heartier version. A version of this recipe was featured in the Soup Sisters and Broth Brothers Cookbook, but we've even simplified it a little more.
This soup is a special enough for the Thanksgiving table or a delicious weeknight dinner with warm soft bread pretzels for dipping or serving alongside. It's bursting with robust, sweet and savoury flavours and really when can you go wrong when you combine bacon + apples + cider + Cheddar. It's the definition of fall comfort food and guaranteed to get rave reviews.
Put all that fresh produce to good use in this summer corn and zucchini soup. It's thick, creamy and full of veggies. This soup freezes well, so make sure to freeze some so you can enjoy a taste of summer once the weather gets a little cooler.