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!
Lemon Chicken and Farro Soup
- 1 lb chicken cooked and cut into bite-sized pieces or shredded*
- 1 tablespoon extra virgin olive oil
- 1 clove garlic minced
- 2 carrots peeled and sliced
- ¼ tsp black pepper
- 1 tsp dried thyme
- Zest from ½ a lemon
- 3 cups low sodium chicken broth
- 3 cups low sodium vegetable broth
- Juice from 1 lemon
- ½ cup uncooked farro
- Salt to taste
- 1-2 cups shredded kale
- Place 1 tablespoon of olive oil in large soup pot over medium-high heat. Once hot, add garlic and sauté for about 30 seconds. Next, add sliced carrots, black pepper, dried thyme, and lemon zest.
- After about 1 minute, add broths and lemon juice. Bring to a boil.
- Once boiling, reduce heat to a simmer and add cooked chicken. Allow to simmer about 5 minutes, or until carrots are beginning to soften.
- Next, add in farro** and simmer 10-12 minutes, or until farro is soft but still chewy. Taste and adjust seasonings as desired.
- Just before serving, add kale. Cook 1-2 minutes or until wilted. Serve immediately.
Recipe loosely adapted from Delish.com