Lemon Chicken Farro Soup
Fresh rotisserie chicken, farro, lemon pepper, carrots, spinach and leeks create this tasty soup recipe.
Ingredients
Serves6
1 | Rotisserie chicken, from the deli, shredded |
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2 1/2 cups | Water |
1 cup | Farro, pearled |
1 Tbsp. | Olive oil |
1/2 | Yellow onion, diced |
1 rib | Celery, thinly sliced |
1 | Carrot, thinly sliced |
1 | Leek, sliced thinly |
4 cups | Chicken stock |
4 cups | Water |
1 | Bay leaf |
1 Tbsp. | Lemon pepper seasoning |
Add | Salt and pepper to taste |
Add | Juice of 1 lemon |
2 cups | Spinach, chopped |
Directions
Bring 2 1/2 cups of water to a boil, add the farro and bring back to a boil. Cover, reduce heat to low and simmer for 15-20 minutes until the farro is tender. Drain and set aside.
Sauté the onion, celery, carrots and leeks in the olive oil on low for 5 minutes in a large pot.
Add the chicken stock, 4 cups of water, the bay leaf and bring to a boil.
Add the chicken, lemon pepper seasoning, farro, salt and pepper and simmer for 10 minutes.
Add the spinach and lemon juice and simmer for an additional minute and serve warm.