Lemon Chicken and Farro Soup

This bright, lemon chicken and farro soup makes for an ideal light dinner – even in the summer!
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Course: Soup
Cuisine: American
Keyword: Chicken/Turkey, Healthy Soup
Servings: 4
Calories: 290kcal
Author: Kelli


  • 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.


*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