I can not believe we are in the middle of June and the weather is still not cooperating…haha….I felt like having a very hearty soup and I thought this would be just perfect! It’s so yummy and definitely good for the soul.

New Recipes

Creamy Lemon Chicken with Farro Soup

soupschickenpoultry

Jan 20

This is a very filling, easy recipe to make. You can serve this as a main dish along with some fresh, crispy, warm bread. It’s not just delicious but also very healthy. Give it a try and this may easily will become one of your favorite soups to make for the family!

Ingredients:

• 2 shallots

• 2 organic chicken breasts

• 1 bag of frozen white corn

• 1 bag roasted corn

• 3 large carrots

• 3 celery stalks

• red bell pepper

• 2 cups of spinach

• 3 smaller to medium size potatoes

• garlic (fresh or I used the frozen garlic cubes which are so easy and amazing)

• parsley

• oregano

• thyme

• 2 lemons

• bouillon

• salt

• black pepper

• half and half

• corn starch

• ghee

Instructions:

• slice chicken up in bigger pieces and put it in a pot covering it with water and boil it with some salt and black pepper until fully cooked and soft

• take the chicken out and shred it

• cut up your shallots into small pieces and in a separate pot sautée them with 2 tablespoon of ghee until slightly brown (I started using ghee lately as it’s a lot healthier option on high smoke point)

• add in the already cut up red bell pepper, I used about 3 x 2 inch slices, which is about 1/2 of the pepper and cut it up in small pieces

• add your celery and carrots already cut up into smaller pieces and sautée for a few minutes

• 2 teaspoon of bouillon, 2 minced garlic cloves, salt pepper , 1 teaspoon of oregano & 1 teaspoon of thyme

• add in 1 cup of water and cook it for a few minutes

• add in 1 cup of white & 1 cup of roasted corn to the mix and cook for about 5 minutes

• add in the already cut up potatoes and cook for an other 5 minutes or so

• I added 2 more cups of water (add water as needed to make sure the soup has enough liquid) cook it until the water is boiling

• add in the shredded chicken

• mix 1 cup of half and half with 1 tablespoon of corn starch, make sure it’s very smooth. Add this mix to your soup (if you would like the soup to be chunky then use more corn starch or you can also add the flour of your choice (2 tablespoon and make sure it’s very smooth before you add it) You want to stir the soup while you add this in very slowly

• add 2 cups of spinach and cook it for a few minutes covered with a lid

• cut up a 1/2 of a bunch of parsley fine and add this to the mix

• squeeze 2 lemons and add the juice to the soup

• squeeze a full lemon and add this to your soup, stir it and then you can add in the 1 cup of spinach

• cover it and cook it for few more minutes

• You can turn it off and let it sit for about 10 minutes prior to serving

You can serve this soup with some extra lemon juice, with habanero, chili sauce or freshly ground black pepper & fresh, warm, crispy bread on the side.

Bon Appetit!