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Saturday 11 May 2024 03:30:44 GMT
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🍋🥣 Mediterranean Lemon Chicken, Kale & Farro Soup This cozy Mediterranean soup combines tender chicken, nutty farro, kale, vegetables and white beans in a bright lemon-herb broth. It’s hearty enough for dinner but still fresh and light. Prep: 15 min | Cook: 40 min | Servings: 6 🛒 Ingredients 🍗 Soup 1½ lbs boneless, skinless chicken breasts or thighs 1 tbsp extra-virgin olive oil 1 medium yellow onion, diced 2 carrots, sliced 2 celery stalks, diced 4 cloves garlic, minced ¾ cup uncooked farro, rinsed 1 can (15 oz) cannellini beans, drained & rinsed 6 cups low-sodium chicken broth 1 cup water, as needed 3 cups chopped kale, stems removed 1 tsp dried oregano 1 tsp dried thyme ½ tsp dried rosemary ½ tsp smoked paprika ¼ tsp turmeric, optional Salt & black pepper to taste 🍋 Lemon-Herb Finish Juice of 1 large lemon, about 3 tbsp Zest of ½ lemon ¼ cup fresh parsley, chopped 2 tbsp fresh dill, chopped 1 tbsp extra-virgin olive oil ¼ cup grated Parmesan or crumbled feta, optional 👩‍🍳 Instructions 1. Heat olive oil in a large soup pot over medium heat. Add onion, carrots and celery. Cook 5–6 minutes until beginning to soften. 2. Add garlic, oregano, thyme, rosemary, paprika and optional turmeric. Cook for about 30 seconds. 3. Add chicken, farro and chicken broth. Bring to a gentle boil. 4. Reduce heat, cover and simmer for approximately 25–30 minutes, or until the chicken is cooked through and the farro is tender. 5. Remove the chicken and shred it using two forks. 6. Return chicken to the pot and stir in the cannellini beans. 7. Add kale and simmer another 5 minutes, until tender. 8. If the soup becomes thicker than you like, add up to 1 cup water or additional broth. 9. Turn off the heat. Stir in lemon juice, lemon zest, parsley, dill and 1 tablespoon olive oil. 10. Taste and adjust the lemon, salt and black pepper. Top each bowl with Parmesan or feta if desired. 🫕 Crock-Pot Version Add chicken, onion, carrots, celery, garlic, farro, broth and seasonings to your slow cooker. Cook on LOW for 6–7 hours or HIGH for 3–4 hours. Shred the chicken, then stir in the beans and kale during the final 20–30 minutes. Add the lemon juice, zest and fresh herbs after cooking so their flavor stays bright. 🌾 Farro Tip Pearled farro cooks the fastest and works especially well for soup. Whole farro can take considerably longer, so check the package directions. Approximate Nutrition Per serving: 390 calories | 35g protein | 42g carbs | 10g fat | 8g fiber 💡 Leftover tip: Farro continues absorbing broth in the refrigerator. When reheating the soup, simply add a splash of chicken broth or water to bring it back to the consistency you like. #everyone #followers #highlights #mediterraneanfood #mediterraneanstyle
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