Ingredients:
2-3 tsp. olive oil
1 medium onion, finely chopped (about 1 cup chopped onion)
1 cup finely chopped celery
1 cup finely chopped carrots
2 tsp. dried thyme
1/2 tsp. dried sage
1 tsp. ground turmeric
10 cups homemade chicken stock (or use canned chicken broth if you don't have any homemade; one can = not quite 2 cups broth)
1/2 cup semi-pearled Farro (can substitute barley, or use brown rice for gluten-free version)
2 cups cooked chicken, diced in medium-sized pieces (or start with 2 chicken breasts and cook in water or stock)
4 cups finely chopped kale
salt and fresh-ground black pepper to taste