Lemon Chicken Farro Soup

I’m proud to say that I’ve turned my husband into a major soup-lover. When we first met, he really hated soup, but the other day when he got home from work, he said to me, “I have been looking forward to eating soup all day!”. Then he proceeded to talk about how he can’t believe he didn’t used to like soup because it’s one of his favorites now. That was a proud moment for me to say the least! Especially because I was nervous to serve him a lemon-y soup since it’s not a typical recipe, but I’m happy to say that it was a huge hit! We served it with buttered sourdough toast and my goodness was it delicious. If you’re looking for a more unique (but still nutritious) soup recipe, then you will love this Lemon Chicken Farro Soup! It also is delicious as leftovers, so it’s great to eat throughout the week.

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Nutritional benefits of this recipe

• Chicken is rich in tryptophan, which promotes serotonin. Also rich zinc, selenium, iron, and b-vitamins. Eating protein helps regulate cravings, hunger, blood sugar, weight, and energy. 
• Farro is an ancient whole grain that’s naturally rich in fiber, which supports digestion, gut health, and more stable blood sugar. It also contains plant-based protein along with key minerals like magnesium, zinc, iron, and selenium that support energy, immune health, and cellular function. Farro provides B-vitamins for metabolism and brain health, and its naturally occurring antioxidants help support heart health and reduce oxidative stress.
• This soup has lots of vitamins, minerals, polyphenols, and fiber from the onion, carrots, garlic, sun-dried tomatoes, mushrooms, and spinach.

Ingredients for Lemon Chicken Farro Soup

Chicken breast

Farro – I used Bob’s Red Mill Farro.

Carrots

Onion – I used a yellow onion, but you can substitute white onion, shallots, red onion, or even leeks.

Mushrooms

Garlic

Sun-dried tomatoes

Spinach

Chicken broth

Lemon – both the zest and the juice. I used 1 lemon but increase if needed/wanted. Mine was very juicy so it seemed like a perfect amount to me but you can increase according to your preference.

Salt, pepper, dried thyme

Ricotta – this is optional, but I really like how it cuts the acidity of the lemon a bit and makes the soup a little more creamy!

How to make Lemon Chicken Farro Soup

1. Start by making the farro.
2. Dice up the veggies then cook the onion and mushrooms for 5 minutes while you dice up the chicken. Incorporate the remaining veggies and cook another minute or two.
3. Add the dice chicken and spices and cook 5 minutes until no longer pink.
4. Put spinach in the pot and cover with 8 cups of broth. Bring to a simmer and simmer until the spinach is wilted and the carrots are tender.
5. Incorporate the cooked farro.
6. Remove from heat and incorporate the lemon zest, lemon juice, and ricotta. Taste test and add salt as needed.
7. Serve with bread or sourdough.

Modifications and variations

• I love adding ricotta because the creamy and slightly sweet nature of it balances the acidic/tart flavor of lemon and really takes the flavor of the soup to the next level. With that said, you can substitute heavy cream (I would do about 1/3 cup) instead, or if you are dairy-free then you can omit it completely. It’s still delicious without it but has a slightly more tart and bright flavor.
• I personally think of the lemon flavor as more on the mild side and very balanced for this soup, but you can increase the lemon juice / zest according to preference. I used a large lemon that was very juicy and I found it perfect, but maybe buy 2 lemons in case you want extra in the soup.
• Switch up the veggies however you desire – for example, you can use kale instead of spinach, add celery, omit the mushrooms or sun-dried tomatoes, etc.

Other recipes you’ll love

Pesto Chicken with Farro and Blistered Tomatoes

Whipped Lemon Feta Pasta

Veggie-Packed Chicken and Rice Soup

Italian Sausage and Pasta Soup

I hope you love this Lemon Chicken Farro Soup! Please be sure to leave a comment and a rating if you give this recipe a try. I would love to now how it turned out for you and your engagement on my website helps me significantly!

Verse of the Day: “So we do not lose heart. Though our outer self is wasting away, our inner self is being renewed day by day. For this light momentary affliction is preparing for us an eternal weight of glory beyond all comparison, as we look not to the things that are seen but to the things that are unseen. For the things that are seen are transient, but the things that are unseen are eternal.” – 2 Corinthians 4:16-18

Lemon Chicken Farro Soup

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If you love unique yet nutritious soup recipes, then this Lemon Chicken Farro Soup is going to be your new favorite! It’s easy, delicious, and so flavorful. The tartness of the lemon juice is perfectly balanced by the creamy and subtly sweet ricotta, so the flavors all come together beautifully to make a balanced, delicious soup.

• Author: Christine Manes
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6–8 servings 1x
• Category: Dinner, Lunch
• Method: Stovetop

Ingredients

Scale 1x2x3x

Farro:

2 quarts water (8 cups)

1 tsp salt

1 cup farro, rinsed and drained – I used Bob’s Red Mill Farro

Soup:

1 Tbsp avocado oil

1 small-medium yellow onion, diced

1 cup diced mushrooms

5 large garlic cloves, minced

1/4 cup diced sun-dried tomatoes (optional)

3–4 carrots, diced

1 lb chicken breast, diced

8 cups chicken broth, to preference – I use Bonafide

2–3 handfuls spinach, chopped a few times

1 1/2 tsp salt, divided, to taste

1/2 tsp dried thyme

1/4 tsp black pepper

1–2 large lemons, juiced and zested – I used 1 lemon but it was very juicy, increase if needed/wanted

8 oz ricotta (or a 15-oz container for more richness) – Omit if dairy-free!

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Instructions

1. First cook the farro: Put 2 quarts (8 cups) of water into a pot with 1 1/2 tsp of salt. Turn heat to high to bring to a boil. Once boiling, add 1 cup rinsed farro. Bring back to a boil, then reduce the heat to medium-high and boil uncovered for 30 minutes until tender. Drain the excess water once done.
2. While the farro is cooking, start making the soup:
3. Dice up the onion, mushrooms, sun-dried tomatoes, and carrots.
4. Preheat a large pot to medium-high heat with avocado oil.
5. Add the diced onion and mushrooms and cook for 5-7 minutes until the onion is translucent.
6. While waiting, dice up the chicken into small pieces.
7. Once the onion is translucent, incorporate the diced sun-dried tomatoes, minced garlic, and the diced carrot and cook a minute or two while stirring everything together.
8. Add the diced chicken and cook until no longer pink, stirring often, for about 5 minutes. Season with 1 tsp salt, 1/2 tsp dried thyme, and 1/4 tsp black pepper.
9. Put 2-3 handfuls of spinach in with 8 cups of broth in and bring to a light simmer. Simmer until the spinach is wilted and the carrots are tender. 
10. Once the farro is done cooking, drain the excess water, then put the drained farro into the soup and stir it all together.
11. Remove the soup from heat, then add the lemon zest, lemon juice, and the ricotta and mix it all together. Taste test and add another 1/4-1/2 tsp of salt or so if desired.
12. Put the soup into bowls, garnish with fresh grated parmesan if desired, and serve with fresh baked sourdough or toast.
13. Please be sure to leave a comment and rating if you try this recipe! I would love to hear your feedback and your engagement on my website means more than you know!

 

Modifications and variations:

• I love adding ricotta because the creamy and slightly sweet nature of it balances the acidic/tart flavor of lemon and really takes the flavor of the soup to the next level. With that said, you can substitute heavy cream (I would do about 1/3-1/2 cup) instead, or if you are dairy-free then you can omit it completely. It’s still delicious without it but has a slightly more tart and bright flavor.
• I personally think of the lemon flavor as more on the mild side and very balanced for this soup, but you can increase the lemon juice / zest according to preference. I used a large lemon that was very juicy and I found it perfect, but maybe buy 2 lemons in case you want extra in the soup.
• Switch up the veggies however you desire – for example, you can use kale instead of spinach, add celery, omit the mushrooms or sun-dried tomatoes, etc.

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