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.
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
- 1/4 cup mixed fresh herbs chopped (dill and parsley recommended)
Instructions
- Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the extra virgin olive oil over medium heat. Add the chopped leek, celery, and grated carrot. Sauté for 6-7 minutes, stirring occasionally, until the vegetables have softened and become fragrant. Add the minced garlic and cook for one minute more.
- Cook the Chicken & Farro: Pour in the low-sodium chicken broth, then add the rinsed farro, the bay leaf, and a generous amount of black pepper. Submerge the whole chicken breasts into the broth. Bring the liquid to a gentle simmer, then reduce the heat to low, cover, and cook for 20-25 minutes, or until the chicken is cooked through and the farro is tender.
- Shred the Chicken: Using tongs, carefully remove the cooked chicken breasts and transfer them to a cutting board. Allow the chicken to cool for a few minutes, then use two forks to shred the meat into bite-sized pieces. Set aside. Remove and discard the bay leaf from the pot.
- Create the Lemon-Egg Emulsion: In a blender, combine the 3 large eggs, fresh lemon juice, and lemon zest. Ladle about 1 cup of the hot broth from the pot and add it to the blender.
- Temper the Eggs: Seal the blender lid, remove the center cap, and cover the opening with a folded kitchen towel to allow steam to escape. Blend on low, gradually increasing to high, for about 30 seconds until the mixture is completely smooth, pale, and frothy.
- Thicken the Soup: Ensure the soup in the pot is at a very low simmer, not boiling. Slowly pour the blended egg-lemon mixture back into the pot while whisking constantly. Continue to stir as the soup thickens for 2-3 minutes. It is crucial not to let the soup boil, as this will cause the eggs to curdle.
- Combine and Serve: Stir the shredded chicken back into the thickened soup and allow it to heat through for another 2 minutes. Taste and adjust with more black pepper if needed. Ladle the soup into bowls and garnish generously with the fresh chopped herbs.
Notes
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