Ingredients

• 6 cups low sodium chicken stock 
• 3 tablespoons extra virgin olive oil
• 2 onions, chopped
• 4 carrots, chopped
• 2 parsnips, chopped
• 2 celery sticks, chopped
• 2 leeks, chopped
• 8 peppercorns
• 1 bay leaf
• 4 sprigs fresh thyme
• 1 large chunk garlic
• 2 tablespoons Immunity tea
• 1.5 kg bone-in chicken breasts or thighs

Method

In the bowl of your crockpot or slow cooker, combine the chicken stock, olive oil, onions, carrots, parsnips, celery, leeks, peppercorns, bay leaf, thyme, ginger, Immunity tea and a pinch each of salt and pepper. Add the chicken. Cover and cook on low for 5-6 hours or high for 4-5 hours.

About 45 minutes before serving, remove the chicken from the soup. Remove the herbs and discard. Stir in the garlic, lemon juice and zest, plus the farro. Shred the chicken and stir it back into the soup and cook until the farro is tender.

Divide the soup among bowls and top with herbs. Serve with a piece of sourdough bread.