Recipes and Cooking Chicken Lentil-Farro Bowl For a fiber boost, we call for farro grain instead of pasta in this hearty chicken soup recipe. On busy days, try our slow cooker or pressure cooker variations. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Prep Time: 25 mins Cook Time: 30 mins Total Time: 55 mins Servings: 6 Yield: 8 Jump to Nutrition Facts Ingredients 7 cups Chicken Bone Broth ⅔ cup pearled farro ½ cup dried French lentils 1 ½ cup coarsely chopped fennel bulb (1 medium) 3 carrots, halved lengthwise and sliced 2 small leeks, trimmed and sliced 1 tablespoon olive oil 2 cup shredded cooked chicken 3 tablespoon snipped fresh parsley 3 tablespoon snipped fresh fennel fronds (optional) 2 cloves garlic, minced ½ teaspoon salt ½ teaspoon black pepper Lemon slices (optional) Chicken Bone Broth 5 pound bony chicken pieces (wings, backs, and/or necks) 6 stalks celery with leaves, cut up 4 medium carrots, unpeeled and cut up 2 large onions, unpeeled and cut up 8 sprigs fresh parsley 4 bay leaves 6 cloves garlic, unpeeled and halved 2 teaspoon salt 2 teaspoon dried thyme, sage, or basil, crushed 1 teaspoon whole black peppercorns or 1/4 teaspoon ground black pepper 15 cup cold water 2 tablespoon vinegar Directions In a large pot bring Chicken Bone Broth to boiling. Add farro and lentils. Return to boiling; reduce heat. Simmer 25 to 30 minutes or until tender. Meanwhile, in a large skillet cook fennel, carrots, and leeks in hot oil over medium heat about 5 minutes or until tender. In a bowl stir together parlsey, fennel fronds (if using), and garlic. Stir sauteed vegetables, chicken, salt, and pepper into pot. Cook and stir until heated through. If desired, float a lemon slice in each bowl. Top servings with parsley mixture. Chicken Bone Broth If using wings, cut each wing at joints into three pieces. Place chicken pieces in a 10- to 12-quart stockpot. Add the remaining ingredients. Bring to boiling; reduce heat to low. Gently simmer, covered, 8 to 10 hours. (For a gentle simmer, you will see tiny bubbles rising to the surface. You will want to monitor cooking so it does not boil. Gently cooking helps draw out and develop the flavor the broth.) Remove chicken pieces from stock pot. Use a slotted spoon to remove as many vegetables as possible. Strain broth into a large bowl through four layers of 100-percent-cotton cheesecloth placed in a colander. Discard vegetables and seasonings. If using broth while hot, skim off fat. Or chill at least 6 hours; lift off fat with a spoon. If desired, cool chicken; remove meat from bones, discarding bones and skin. Place broth and chicken in separate airtight storage containers. Cover and chill up to 3 days or freeze up to 6 months. Slow Cooker Directions Prepare as directed, except reduce all ingredients by half. Combine all ingredients in a 6-quart slow cooker. Cover and cook on low for 10 to 12 hours. Continue as directed in Step 2. Makes 9 cups.Per 1 cup: 38 cal., 1 g fat (0 g sat. fat), 17 mg chol., 294 mg sodium, 2 g carb., 1 g fiber, 5 g pro.Per 1 cup: 38 calories, 5 g protein, 2 g carbohydrate, 1 g total fat (0 g sat. fat), 17 mg cholesterol, 1 g fiber, 1 g total sugar, 24% Vitamin A, 4% Vitamin C, 294 mg sodium, 2% calcium, 3% iron Pressure Cooker Directions Prepare as directed, except reduce all ingredients by half. Combine all ingredients in a 6-quart stovetop pressure cooker or electric pressure cooker. Lock lid in place. Set electric cookers on high pressure to cook for 1 1/2 hours. For stovetop cookers, bring up to pressure over medium-high heat according to manufacturer's directions; reduce heat enough to maintain steady (but not excessive) pressure according to manufacturer's directions. Cook for 1 1/2 hours. Remove from heat. For electric and stovetop models, let stand to release pressure naturally for at least 15 minutes or according to manufacturer's directions. If necessary, carefully open steam vent to release any remaining pressure. Open lid carefully. Continue as directed in Step 2. Makes 9 cups.Per 1 cup: 38 cal., 1 g fat (0 g sat. fat), 17 mg chol., 294 mg sodium, 2 g carb., 1 g fiber, 5 g pro.Per 1 cup: 38 calories, 5 g protein, 2 g carbohydrate, 1 g total fat (0 g sat. fat), 17 mg cholesterol, 1 g fiber, 1 g total sugar, 24% Vitamin A, 4% Vitamin C, 294 mg sodium, 2% calcium, 3% iron Rate it Print Nutrition Facts (per serving) 312 Calories 7g Fat 35g Carbs 28g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 312 % Daily Value * Total Fat 7g 9% Saturated Fat 2g 10% Cholesterol 61mg 20% Sodium 613mg 27% Total Carbohydrate 35g 13% Total Sugars 4g Protein 28g Vitamin C 12.1mg 61% Calcium 77mg 6% Iron 3.8mg 21% Potassium 580mg 12% Folate, total 108.8mcg Vitamin B-12 0.2mcg Vitamin B-6 0.5mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.