This bright, lemon chicken and farro soup makes for an ideal light dinner – even in the summer!
I know soup in the summer sounds strange. In fact my car said it was a 100 degrees on my way home the night I made this. But when you’re in the mood for soup, you just have to crank up the air conditioning and give your taste buds what they ask for 😉
Lemon is my all-time favorite flavor, yet I never thought to put it in soup until now. It brings such a brightness to what I think of as a traditionally cloudy, cold-weather day kind of food. You’ll also notice that this calls for both chicken and vegetable broth. It may sound strange but trust me, the vegetable broth adds such a great herbal flavor that makes this broth much more interesting than just traditional chicken soup.
For the chicken, I baked mine the night before, making this a super quick recipe when I came home from work the next day. Feel free to use a rotisserie chicken instead or cook the chicken in the pot before adding the broth and lemon juice.
Short post today as I’m traveling for work!
Here’s a toast to a summer-appropriate soup that isn’t chowder!
Recipe loosely adapted from Delish.com
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