1 Whole chicken with bones but no skin
3 Celery stalks chopped
4 Green zucchinis sliced
1 Cup of baby carrots chopped
1 Whole yellow onion chopped
4 Garlic clove sliced
1 Cup of frozen peas
2 Tbsp of dried oregano
1 Tbsp of olive oil
1 Cup of dry Farro (you can use any whole grain like quinoa or brown rice)
8 Cups of chicken broth (this makes the soup even more flavorful)
Salt and pepper to taste
Direction:
Sauté garlic and onion with oil. Pour chicken broth on top of sauté. Add chicken, all vegetables and Farro. Cook for about 30 minutes. At the end add the oregano, salt and pepper to taste. Enjoy!
