Lemony Farro Chicken Soup

Lemony Farro Chicken Soup

  • 1 carrot, diced

  • 2 stalks celery, thinly sliced

  • 1 onion, diced

  • kosher salt and black pepper

  • 6 cups chicken broth (high quality or homemade)

  • 1 cup farro

  • lemon peels from 1/2 lemon, peel removed in strips with a vegetable peeler

  • 1 pre-cooked rotisserie chicken, meat pulled into bite sized pieces

  • 1 bunch bunch of kale, stem removed and roughly chopped

In a large Dutch oven or heavy bottom pan, warm the olive oil over medium heat.

Add the carrot, celery, onion and large pinch of salt and pepper and saute for 8 to 10 minutes or until the vegetables are soft.

Add the stock followed by the farro and lemon peel and cook for about 12 to 15 minutes or until the farro is soft.

Add the chicken and the kale and stir well. Cook for another 2 to 3 minutes or until the kale is wilted and the chicken is warmed through.

Taste for salt and pepper and serve warm.

SoupAmanda FredericksonComment