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1
Cook farro according to package instructions and set aside.
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2
This can be done a few days in advance and stored in an air-tight container in the fridge.
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3
Preheat oven to 400 degrees F. Cut garlic bulbs crosswise to removed the tops and expose cloves.
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4
Place the cut bulbs on a large piece of aluminum foil and drizzle with olive oil and salt.
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5
Gather the edges of the aluminum and press together to completely encapsulate the garlic.
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6
Bake for 30 minutes.
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7
Remove garlic from oven and carefully open up package.
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8
Garlic cloves should be soft and golden.
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9
Squeeze out the softened cloves from the bulb, discarding skins.
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10
Blend garlic into the broth using an immersion blender or traditional blender.
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11
Set aside.
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12
Heat a large Dutch oven over medium with a few tablespoons of olive oil.
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13
Saute the onion and carrots, seasoning with salt, until soft and translucent.
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14
Add sliced jalapenos and cook for 2 minutes or until soft.
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15
Stir in ginger and cook just until fragrant.
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16
Stir in the garlicky chicken broth and parsley.
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17
Add cooked farro, shredded chicken, and lemon juice.
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18
Adjust seasoning to taste.
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19
Serve warm.
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20
Helpful Tip:Add jalapeno seeds individually depending on spice preference.
