Creamy Lemon Chicken with Farro Soup
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
3 large carrots
2 celery stalks
2 cups of spinach
1 bag of farro
garlic
oregano
thyme
2-3 bay leaves
1 lemon
bouillon
salt
black pepper
half and half
corn starch
Instructions:
slice chicken up in smaller 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 but keep the liquid
cut up your shallots into small pieces and in a separate pot sautée them with 2 tablespoon of grape seed oil (or choice of your oil) until slightly brown
add 2-3 bay leaves, 2 teaspoon of bouillon, 2 minced garlic cloves, salt pepper , 1 teaspoon of oregano & 1 teaspoon of thyme
add your celery and carrots already cut up into smaller pieces and sautée for a few minutes
add in the liquid you saved from the chicken and also the already shredded chicken to the pot and cover it. Cook it for a few minutes.
I added 2 more cups of water (add water as needed to make sure the soup has enough liquid)
once it comes to a boil add in the farro, ( I added a cup but if you don’t want the soup very thick you can use less)
cover this up and cook it on medium heat until the faro is soft (check it in about 10-15 minutes)
mix 1/2 of a cup half and half with 1 teaspoon of corn starch, make sure it’s very smooth. Add this mix to your 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 or chili sauce & fresh, warm, crispy bread on the side.
Bon Appetit!