This bright, lemon chicken and farro soup makes for an ideal light dinner – even in the summer!
*For the chicken, I drizzled the uncooked breasts with olive oil and sprinkled them with salt and pepper. Bake at 350 F for 30-35 minutes, or until cooked through. **If planning on saving any leftovers, I recommend cooking the farro separately from the rest of the soup and storing the leftover farro in its own container. The reason being is that the farro will continue to soak up the broth, so you’ll be left with just farro, chicken, and veggies the next day but no broth.
Nutrition for 1/4 of recipe: 290 calories, 6 g saturated fat, 28 g carbohydrate, 6 g fiber, 29 g protein