2 tsp olive oil
1 cup diced onions
2 celery stalks, chopped
67 carrots, sliced
1 tsp garlic and herb seasoning
6 cups chicken broth
¾ cup farro
2 cups leftover roast turkey
1
In a large Dutch oven or stock pot heat oil over medium-high heat. Add vegetables and seasoning; cook 7-8 minutes or until vegetables begin to soften. Stir in broth and farro; bring to boiling. Reduce heat; simmer, covered, 20 minutes
2
Stir in leftover turkey, cook 5 minutes or just until turkey is warmed through and farro is tender. Season with pepper to taste. Ladle soup into bowls, and serve.
Ingredients
2 tsp olive oil
1 cup diced onions
2 celery stalks, chopped
67 carrots, sliced
1 tsp garlic and herb seasoning
6 cups chicken broth
¾ cup farro
2 cups leftover roast turkey