Go Back
Print Pin

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.
Course Main Course
Cuisine Mediterranean-Inspired
Keyword Greek lemon chicken soup recipe, heart healthy dinner ideas, Mediterranean chicken soup recipe
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 6
Calories 331kcal

Ingredients

  • 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

  • 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.
  • Add broth, farro, bay leaf, and black pepper; bring to a gentle simmer. Nestle in chicken breasts.
  • 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.
  • 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).
  • 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.
  • Return shredded chicken to the pot; warm 2 minutes. Season to taste with optional salt and more pepper.
  • 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
  • Calories: 331 kcal
  • Protein: 34 g
  • Carbohydrates: 25 g
  • Dietary Fiber: 4 g
  • Sugars: 4 g (0 g Added Sugar)
  • Total Fat: 7 g
  • Saturated Fat: 1.7 g
  • Sodium: 187 mg