Name: Turkey Farro Soup
Prep time: 10 min
Cook time: 60 min
Total time: 70 min
Ingredients: 2 tbsp olive oil; 2 pieces turkey bacon (diced); ½ medium yellow onion (diced); 1 small shallot (diced); 2 large carrots (peeled and diced); 2 stalks celery (diced); 2 cloves garlic (crushed); 1 tbsp tomato paste; 2 tsp Worcestershire sauce (seasoning sauce); 2 tsp sea salt; 1 tsp white pepper; 1 tsp dried oregano; 6-8 cups turkey stock; 1 ½ cups farro (rinsed and uncooked); 2 cups cooked turkey breasts (shredded); 1-2 bay leaves

If you have not yet cooked your turkey breast, preheat oven to 350F and place roughly 1.5lbs of boneless, skinless turkey breast in a small roasting pan seasoned with salt and pepper and a drizzle of olive oil and allow to bake roughly 45-60 minutes or until the internal temperature reads 165F. Remove and allow to cool slightly before shredding meat with two forks. The turkey can be added at the very end if not made in advance.

In a large stock pot, add olive oil and heat to medium low, then add in turkey bacon and move about the pot until slightly crisped.

Add in onions and shallot and cook for roughly 3 minutes until tender and slightly translucent.

Add carrots, celery, garlic and allow to cook for another 3 minutes.

Stir in tomato paste, Worcestershire, salt, pepper and oregano.

Pour in broth and add uncooked farro, turkey, and bay leaves and allow to simmer on low for roughly 45-60 minutes or until farro is tender. Remove bay leaves.

Serve hot with a nice hearty bread or crackers.