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Lemon Chicken and Farro Soup
A chicken, farro, and vegetable soup in a light lemon broth.
servings: 4
total time: 1 hour 30 minutes
recipe by: Frankie
Ingredients
- 1 TBSP olive oil
- 2 pounds bone-in skin-on chicken thighs
- salt & freshly ground black pepper
- 1 cup uncooked farro, rinsed
- 2 medium carrots, peeled and diced
- 2 ribs of celery, diced
- 1 yellow onion, diced
- 7 cups water
- 2 TBSP fresh lemon juice
- 1 TBSP lemon zest
Directions
- Heat the oil in a dutch oven or large pot over medium heat.
- Season the chicken thighs all over with salt & pepper then place the chicken skin-side down in the hot oil and cook until skin is browned, about 8 minutes.
- Transfer the chicken to a plate and set aside leaving any oil and fat in the dutch oven.
- Add the farro, carrots, celery, onion, 1 tsp salt, and 1/2 tsp black pepper to the pot and cook, stirring often, for about 5 minutes.
- Pour the water into the pot with the vegetables then put the chicken back into the pot and bring to a boil over medium-high heat.
- When soup begins to boil place a lid on the pot and reduce the heat to medium-low.
- Simmer the soup until chicken is cooked through and tender, about 40 minutes.
- Take the soup off the heat then transfer the chicken to a plate. Use two forks to shred the chicken meat, discarding the skin and bones.
- Stir the shredded chicken into the soup along with the lemon juice and zest.
- Taste soup and season with additional salt & pepper as needed.
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