This lemon chicken vegetable farro soup is a great addition to your springtime menu. It’s packed full of vegetables, and a bright lemon flavor, and made even easier by using a rotisserie chicken.

Lemon Chicken Vegetable Farro Soup in a ceramic bowl.

I LOVE soup in the springtime.

Well, to be honest, I love it during all seasons BUT if I’m going to enjoy it during the summer the AC better be blasting.

Luckily it’s still been slightly chilly at night so this soup is still perfect to eat without the need to be blasted by zero-degree air.

Oh, and this soup is super simple because I went ahead and used a rotisserie chicken.

It makes adding chicken to the soup so much easier. I mean, don’t get me wrong.

Roasting your own chicken is great too but when you’re short on time there is nothing better than going rotisserie style.

Lemon Chicken Vegetable Farro Soup served in 2 bowls.

In other non-soup-related news, I finally hung up my macrame hangers with plants. I’m so excited! It looks like the 1970s showed up in my dining room and everyone (ok, just me) loves it.

Art gave me the “What in the hell are these things?” look when he saw them hanging. I hung my curly spider plant, pothos, and my string of bananas. Cannot wait to see them when they start trailing.

I also hung up some beautiful walnut shelves today too. And, I, of course, decorated it with some plants. Specifically my staghorn fern, 2 pilea peperomioides, and my peperomia rotundifolia.

I also have tons of little baby pilea plants rooting in water right now so I might bring them down to decorate the shelf too.

If you follow me on Instagram stories you can see all my home redecorating. After living here for 10 years I’m finally getting stuff done.

About time. Am I right?

{My favorite soup pot!}

Lemon Chicken Vegetable Farro Soup served with fresh basil.

Ok, well I guess we should get back to the soup. If you love the bright flavor of lemon this soup will 100% be up your alley!

Plus, since you just throw the fresh zucchini and frozen peas into the soup after it’s done cooking you don’t have to worry about soggy overcooked squash and peas.

Which, sadly, is what happens to move squash when you throw it into soup.

Lemon Chicken Vegetable Farro Soup served with a lemon wedge.

Oh, and don’t forget that little sprinkle of basil at the end.

It really brings a big burst of flavor to this springtime soup. PLUS the farro is the perfect addition to bring some hearty grain to this lemon chicken vegetable soup.

You could also easily substitute rice, barley, or quinoa if you’re not a Farro fan.

More soup recipes

Need a super quick soup? Try my Instant Pot Stuffed Pepper Soup.
Using up leftover ham? Try my Easy Ham and Bean Soup.
Want another fun spring soup? Try my Spring Minestrone Soup with Lemon Whipped Ricotta.
Craving more chicken soup recipes? Try my Peruvian Chicken Soup.

Lemon Chicken Vegetable Farro Soup

Author: Brandy O’Neill – Nutmeg Nanny

This lemon chicken vegetable farro soup is a great addition to your springtime menu. It's packed full of vegetables, bright lemon flavor, and made even easier by using a rotisserie chicken. You're going to love this fast and easy soup!

5 from 2 votes

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Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Ingredients

1 rotisserie chicken meat picked off
1 tablespoon olive oil
3 medium carrots cut into 1/2 inch pieces
1 red bell pepper diced
1 leek cut in half long ways and thinly sliced
1 teaspoon Italian seasoning blend
1/2 teaspoon kosher salt
1/2 teaspoon black pepper
3 cloves garlic minced
6 cups chicken stock
1 small zucchini diced
2 cups frozen petite peas
1 lemon zested
1/2 lemon juiced
3 cups cooked farro
Fresh basil minced

Instructions

Pick the meat off of a rotisserie chicken and set it aside.
In a soup pot add olive oil and set over medium-high heat.
When the oil is hot add the carrots, bell pepper, leeks, Italian seasoning, kosher salt, and black pepper to the pot.
Cook For about 10 minutes or just until the carrots start to soften. Don't let the vegetables brown too much. You just want to help soften them.
Add the garlic and saute for another 30 seconds or just until the garlic is fragrant.
Pour in the stock and let the soup simmer for about 20 minutes or until the carrots are soft.
Add the zucchini, frozen peas, lemon zest, lemon juice, and chicken to the pot and stir to combine.
Remove the pot from the heat and cover the soup. Let it sit for about 10 minutes just help soften the zucchini and peas. This stops the zucchini from getting overcooked.
To serve spoon as much farro as desired into a bowl, top with soup and a sprinkle of fresh basil.

Nutrition

Course Soup

Cuisine American

Keyword chicken farro soup, chicken soup, easy soup recipes, farro recipes, farro soup, lemon chicken soup, lemon chicken vegetable farro soup, soup recipes, spring chicken soup, spring recipes, spring soup recipes, spring vegetable recipes, springtime soup, vegetable soup, zucchini soup

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