This recipe makes what I consider to be the ideal chicken soup. I usually use farro instead of ditalini and always add chard. I've made it countless times and it's a winner; really wholesome, satisfying, and people love it.
The only thing that's a bummer is that after all the hours of soup production, there's a lot less liquid than I would like. Once the farro, chard, carrots, celery, and chicken are added back in, it's more of a stew than a soup.
Me, personally, that's how I like my soups, but several people have commented that they wished there was more broth.
How would I go about getting more liquid in my soup? I start out with 14 cups of water and then get like half of that in the final product.
There's really only so much room in the pot with all the stock ingredients, so I can't add another chicken, but I might be able to add another chicken piece or two. Another pot of chicken stock made on the side?
What would you all do if you wanted 50-100% more broth with this recipe?
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