Lemony Chicken Soup With Farro White Beans And Kale Recipes

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LEMONY CHICKEN SOUP WITH FARRO, WHITE BEANS, AND KALE



Lemony Chicken Soup with Farro, White Beans, and Kale image

Enhance the flavor of store-bought chicken broth for a hearty soup packed with farro, white beans, kale, and plenty of lemon.

Provided by Katherine Sacks

Categories     30 Days of Groceries     Soup/Stew     Chicken     Grains     Lemon Juice     Garlic     Bean     Kale     Dill     Dinner     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield 4 servings

Number Of Ingredients 16

3 tablespoons olive oil, divided
2 large carrots (about 10 ounces), coarsely chopped
2 onions, coarsely chopped, divided
12 garlic cloves, thinly sliced, divided
1 leftover roasted chicken carcass, meat picked off in large pieces and reserved, or 1 1/2 cups shredded cooked chicken
10 cups low-sodium chicken broth
1 1/2 cups whole farro
2 1/2 teaspoons kosher salt, divided
1 (15-ounce) can cannellini (white kidney) beans, drained, rinsed
1 cup thinly sliced Tuscan kale
2 tablespoons fresh lemon juice
1/8 teaspoon freshly ground black pepper
4 tablespoons radish-top salsa verde (optional)
1/4 cup coarsely chopped dill
1 baguette, sliced, toasted
Lemon wedges (for serving)

Steps:

  • Heat 2 Tbsp. oil in a large pot over medium-high. Cook carrots, half of the onion, and 3 sliced garlic cloves, stirring occasionally, until softened and lightly browned, about 5 minutes. Add chicken carcass, if using, and broth; cover and simmer 30 minutes. (If you're not using carcass, simmer 15 minutes.)
  • Meanwhile, toast farro in another large pot over medium heat, stirring occasionally, until it starts to brown and smells nutty, about 3 minutes. Stir in 1 tsp. salt and 3 cups water. Cover and simmer until farro is tender and liquid evaporates, about 30 minutes; strain any remaining liquid, if necessary. Set aside 2 cups farro for Dill-Crusted Pork Tenderloin or reserve for another use.
  • Strain chicken broth mixture through a fine-mesh sieve into a large bowl; discard carcass and vegetables. Set aside 2 cups broth for Potato, Leek, and Pea Pot Pie or reserve for another use.
  • Wipe out pot, then heat remaining 1 Tbsp. oil over low. Cook remaining onion and 9 sliced garlic cloves, stirring occasionally, until tender and light golden, 8-10 minutes. Add remaining broth left in bowl, increase heat to medium-high, and bring to a simmer. Add reserved chicken meat, beans, kale, lemon juice, pepper, and remaining 1 1/2 tsp. salt and farro left in pot; cook until vegetables are cooked through, 3-5 minutes.
  • Divide soup among bowls. Stir 1 Tbsp. salsa verde into each bowl, if using, and sprinkle with dill. Serve with baguette slices and lemon wedges alongside.
  • Do Ahead
  • Soup can be made 2 days ahead. Chill in a resealable container.

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