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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 385kcal

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 (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.
Disclaimer: Nutrition information is an estimate calculated using USDA data and is provided for informational purposes only. Actual values may vary based on ingredient brands, portion sizes, and cooking methods. This information is not medical advice. Consult a qualified healthcare professional for personalized guidance.