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5 from 4 reviews

Golden Farro & Lemon Chicken Soup

A classic Greek comfort soup, reimagined for a vibrant, modern palate. This version uses hearty whole-grain farro and a richer vegetable base to deliver a luxuriously creamy, high-fiber meal that is both deeply satisfying and wonderfully wholesome. The bright lemon finish makes it an unforgettable dish.

  • Total Time55 minutes
  • Yield6 servings 1x

Ingredients

Scale
  • 1.5 tablespoons extra-virgin olive oil
  • 1 large leek (white and light green parts only, finely chopped)
  • 2 medium celery ribs (finely chopped)
  • 1 large carrot (peeled and finely grated)
  • 3 cloves garlic (minced)
  • 8 cups 64 oz low-sodium chicken broth
  • 1 cup pearled farro (rinsed)
  • 1 bay leaf
  • 1.5 lbs boneless (skinless chicken breasts)
  • 3 large eggs
  • 1/3 cup freshly squeezed lemon juice
  • Zest of 1 lemon
  • Freshly ground black pepper (to taste)
  • Fine sea salt (optional, to taste)
  • 1/4 cup mixed fresh herbs (chopped (dill and parsley))

Instructions

  1. In a large Dutch oven over medium heat, warm the oil. Add leek, celery, and carrot; sauté 6–7 minutes until softened. Stir in garlic; cook 1 minute.
  2. Add broth, farro, bay leaf, and black pepper; bring to a gentle simmer. Nestle in chicken breasts.
  3. Simmer gently 12–15 minutes, then check chicken with an instant-read thermometer; remove when it reaches 165°F (74°C). Continue simmering the soup 25–30 minutes total, or until farro is tender. Discard bay leaf. Shred chicken.
  4. In a blender, combine eggs, lemon juice, and zest. Carefully add about 1 cup hot broth; blend 30 seconds until smooth and frothy (lid vented).
  5. Reduce soup to just-steaming (no bubbles). Slowly whisk in the egg-lemon mixture. Stir 2–3 minutes, keeping soup at 160–170°F (71–77°C); do not boil.
  6. Return shredded chicken to the pot; warm 2 minutes. Season to taste with optional salt and more pepper.
  7. Ladle into bowls and garnish with fresh herbs.

Notes

  • Blender Alternative: If you do not have a blender, whisk the eggs and lemon juice vigorously in a medium bowl. Very slowly, ladle by ladle, whisk about 2 cups of the hot broth into the egg mixture to temper it. Then, slowly pour the mixture back into the pot while stirring constantly.
  • Storage: The soup is best enjoyed fresh. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop over low heat, stirring frequently. Do not bring to a boil.

Nutrition Facts (per serving: 1/6 recipe): Calories: 385 kcal | Total Fat: 11.6 g (Saturated Fat: 2.7 g) | Total Carbs: 32.8 g (Fiber: 3.4 g, Net Carbs: 29.4 g) | Protein: 39.4 g | Sodium: 212 mg

These values are approximate and may vary based on ingredients and preparation.

  • Prep Time: 15 minutes
  • Cook Time: 40 minutes
  • Category: Main Course
  • Cuisine: Mediterranean-Inspired

Nutrition

  • Calories: 385

Find it online: https://foodtrackergirl.com/2025/08/31/mediterranean-chicken-soup-recipe-incredibly-creamy-healthy/