Description
Looking for a hearty, wholesome recipe that feels like a warm hug from a Mediterranean grandmother? This Greek lemon chicken farro soup blends zingy citrus, tender chicken, and nutty farro in a nourishing bowl perfect for all seasons.
Ingredients
1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
2 large carrots, diced
2 celery stalks, chopped
1 cup uncooked farro (rinse before using)
8 cups chicken broth (low sodium preferred)
1½ pounds boneless, skinless chicken thighs or breasts
2 large eggs
Juice of 2 large lemons
Zest of 1 lemon
2 teaspoons dried oregano
Salt and black pepper to taste
Chopped parsley for garnish
Instructions
1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery. Cook until softened—about 5 to 6 minutes.
2. Stir in garlic and cook for another minute until fragrant.
3. Add rinsed farro, oregano, and the chicken. Pour in the broth. Bring to a boil.
4. Lower the heat to a gentle simmer. Cover and cook for 35–40 minutes, until the chicken is cooked through and farro is tender.
5. Remove chicken and shred with two forks. Return to the pot.
6. In a bowl, whisk together eggs and lemon juice. Slowly ladle in 1 cup of hot broth while whisking, then stir the mixture into the soup.
7. Stir in lemon zest and adjust seasoning. Garnish with parsley and serve.
Notes
Use chickpeas instead of chicken for a plant-based version.
Replace eggs with a cornstarch slurry for an egg-free option.
Add greens like spinach or kale in the last 10 minutes for extra nutrients.
Spice it up with crushed red pepper or a touch of cumin.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Greek
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 28g
- Cholesterol: 110mg
Keywords: Greek lemon chicken soup, farro soup, healthy Mediterranean recipes