There's even an upper body workout for tonight.
- 6 cups chicken stock
- 1 cup farro
- 1 clove of garlic, crushed or minced
- 2 chicken breasts, sliced into four filets
- 1/4 cup chopped dill
- 2 eggs
- bag full of brussel sprouts (two pounds?)
- 1 onion
- 1 clove of garlic
- 1/3 cup balsamic vinegar
Spread on a lined baking pan and leave in the oven for 20 minutes, or until golden brown. Toss halfway through.
Put the chicken stock, chicken filets, farro, and garlic into a large pot and bring to a boil. Cover and simmer for about 15 minutes, or until your chicken seems cooked through.
Remove the chicken and pull it apart with a fork. Set aside for later. Don't forget to take the brussel spouts out of the oven soon. Cover them with aluminum foil to keep them warm for later.
Separate the eggs. Whisk the whites vigorously in a large bowl until white and frothy. Don't cheat, get them frothy! Whisk the yolks just a little and add to the whites, whisk again.
Trickiest part: slowly ladle the chicken broth into the eggs in a stream while whisking. Keep ladling until about half the broth has been added to the eggs. This tempering keeps the eggs from cooking quickly and curdling. Then, you can add the egg-broth mix to the pot again while whisking.
Add the shredded chicken and dill and continue to stir while the soup thickens over the heat a bit.