Lemon Chicken Farro Soup
Rotisserie chicken, from the deli, shredded
|2 1/2 cups|
Yellow onion, diced
Celery, thinly sliced
Carrot, thinly sliced
Leek, sliced thinly
Lemon pepper seasoning
Salt and pepper to taste
Juice of 1 lemon
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.