Lemon Chicken Vegetable Farro Soup
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!
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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
Serving: 1g | Calories: 481kcal | Carbohydrates: 59g | Protein: 36g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 8g | Cholesterol: 72mg | Sodium: 655mg | Fiber: 10g | Sugar: 13g
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