Lemon, Chicken and Farro Soup
This lemon, chicken, and farro soup is hearty and wholesome!
Ingredients
- 2 tablespoons olive oil , divided
- 1 lb boneless skinless chicken , can use breasts or thighs
- 1 small onion , chopped
- 2 carrots , chopped
- 2 celery stalks , chopped
- 3 cloves garlic , minced
- 6 cups chicken broth or stock
- 1 teaspoon salt , plus more to taste
- ½ teaspoon black pepper , plus more to taste
- 1 tablespoon chopped fresh thyme , or 1 teaspoon dried
- 1 lemon , zest and juice
- 1 cup farro
Equipment
Instructions
- Heat 1 tablespoon of olive oil in heavy pot over medium high heat. Season chicken generously with salt and pepper. Brown chicken, about 4-5 minutes per side. Remove chicken from pot and set aside.
- Add remaining olive oil to pot. Add onions, carrots, and celery and cook until softened and just start to brown, about 4-5 minutes. Add garlic and cook for 1 minute more.
- Add chicken broth, salt, pepper, thyme, and browned chicken to pot (along with any juices from the browned chicken). Zest the lemon and add zest to the pot.
- Bring to a boil and then add farro. Simmer for 20 minutes until farro is tender.
- Chicken may be cooked through before 20 minutes are up, depending on the size or your breasts or thighs. Check with an instant read thermometer (chicken is done at 165°), or by cutting chicken open to see if it's cooked through. When chicken is done, remove from pot and let cool slightly, then shred.
- When farro is tender, add shredded chicken back to pot. Add juice from half of the lemon. Taste soup, and if desired, add more lemon juice and/or salt. Serve hot.
Calories: 281kcal, Carbohydrates: 33g, Protein: 21g, Fat: 8g, Saturated Fat: 1g, Cholesterol: 48mg, Sodium: 1355mg, Potassium: 691mg, Fiber: 7g, Sugar: 2g, Vitamin A: 3475IU, Vitamin C: 32mg, Calcium: 51mg, Iron: 2mg
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