Hearty Chicken Soup

• 2 yellow onions, chopped
• 6 large carrots, peeled and chopped
• 1 bunch Swiss chard, chopped
• 2 pounds boneless skinless chicken thighs, cut into small pieces
• 8 ounces farro (Trader Joe's 10-minute farro works great)
• 1/8 cup Worcestershire sauce
• 1/8 cup hot sauce (I used Frank's Red Hot)
• 6 garlic cloves, peeled, sliced in half, center stems removed
• 12 cups water
• 1 teaspoon fresh ground black pepper (about 40 grinds of the pepper mill at medium setting)
• 1 rind of Parmigiano-Reggiano or Parmesan (optional but totally worth it)

1. In a big pot pour 12 cups of water and the 1/4 cup of Better than Bouillion and set it on High.
2. When it boils, turn it down to a simmer and add the carrots, onions, and Swiss chard (and the Parmigiano-Reggiano/Parmesan rind if you have one). Let it cook for about 15 to 20 minutes, and turn up the heat a little if the vegetables are very cold when you put them in. The broth should bubble gently. Stir every 5 minutes or so.
3. When the broth smells sweet and vegetable-y, add the chicken pieces, garlic, Worcestershire, and pepper, and cook for another 8 minutes, stirring every 2 minutes.
4. Add the 10-minute farro and hot sauce and cook for (yes) 10 minutes, stirring every couple minutes or so. It will get a bit frothy at the top, but that will subside.
5. Enjoy!

yellow onions, carrots, swiss chard, chicken thighs, works great, worcestershire sauce, hot sauce, garlic, water, fresh ground black pepper, parmesan

Taken from food52.com/recipes/25824-hearty-chicken-soup (may not work)