Step 1

Arrange a rack in the middle of the oven and heat the oven to 350ºF. Line a rimmed baking sheet with parchment paper.

Step 2

Place 2 cups farfel crumbs on a rimmed baking sheet and spread into an even layer. Bake until toasted and lightly browned, 5 to 10 minutes. (Skip the toasting step if your farfel is already toasted.)

Step 3

Meanwhile, place 3 cups low-sodium chicken broth in a small saucepan over medium heat. Dice 1/2 small yellow onion until you have 1/2 cup. Dice 3 1/2 ounces fresh mushrooms (about 1 cup). Melt 2 tablespoons unsalted butter or heat 2 tablespoons vegetable oil in a medium saucepan over medium heat. Add the onion and saute until fragrant and translucent, about 5 minutes. Add the mushrooms and 1/2 teaspoon of the kosher salt, and saute until the mushrooms are soft and fragrant, about 5 minutes.

Step 4

Add the farfel, 2 cups of the chicken broth, and remaining 1 teaspoon kosher salt. Bring to a boil. Reduce the heat to maintain a simmer. Cover and cook for 10 minutes.

Step 5

Check to make sure there’s still liquid covering the bottom of the pan and bubbling around the sides of the pan. You should have enough liquid to keep the farfel cooking for another 10 minutes (20 minutes total) without scorching. Continue to cook until the farfel is cooked through and chewy, adding more broth as needed, about 10 minutes more. Meanwhile, finely chop 3 fresh dill sprigs and the leaves from 3 fresh parsley sprigs until you have 1 tablespoon of each.

Step 6

Remove the pan from the heat. Let farfel rest, covered, for another 5 minutes. Fluff with a fork. Taste and season with ore kosher salt as needed. Serve warm garnished with the herbs.