Lemon lovers’ paradise: try mendocino farms’ unforgettable greek lemon chicken farro soup

Indulge in the vibrant flavors of the Mediterranean with our exquisite Greek Lemon Chicken Farro Soup recipe, inspired by the culinary artistry of Mendocino Farms. This soul-warming soup is a symphony of fresh, tangy, and aromatic ingredients that will tantalize your taste buds and leave you craving more.

Ingredients

For the Soup Broth:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 4 cups chicken broth
• 2 cups water
• 1 cup dry white wine (optional)
• 1 bay leaf
• Salt and black pepper to taste

For the Chicken:

• 1 pound boneless, skinless chicken breasts
• 1 tablespoon olive oil
• Salt and black pepper to taste

For the Farro:

• 1 cup farro
• 2 cups water

For the Vegetables:

• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped zucchini
• 1 cup chopped spinach

For the Lemon-Herb Garnish:

• 1/2 cup chopped fresh parsley
• 1/2 cup chopped fresh cilantro
• 1/4 cup chopped fresh mint
• 1 lemon, zested and juiced

Instructions

Making the Soup Broth

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and garlic and sauté until softened, about 5 minutes.
3. Stir in the oregano, thyme, chicken broth, water, white wine (if using), bay leaf, salt, and pepper.
4. Bring to a boil, then reduce heat and simmer for 30 minutes.

Cooking the Chicken

1. Season the chicken breasts with salt and pepper.
2. Heat the olive oil in a separate skillet over medium heat.
3. Sear the chicken breasts for 5 minutes per side, or until cooked through.
4. Remove the chicken from the skillet and shred into bite-sized pieces.

Preparing the Farro

1. Rinse the farro in a fine-mesh sieve.
2. In a medium saucepan, combine the farro and water.
3. Bring to a boil, then reduce heat and simmer for 20 minutes, or until the farro is tender and chewy.

Assembling the Soup

1. Strain the soup broth if desired.
2. Add the shredded chicken, farro, carrots, celery, zucchini, and spinach to the soup broth.
3. Bring to a boil, then reduce heat and simmer for 10 minutes, or until the vegetables are tender.

Finishing Touches

1. Stir in the lemon zest and juice.
2. Season with additional salt and pepper if needed.
3. Ladle the soup into bowls and garnish with the parsley, cilantro, mint, and lemon slices.

Tips for Customization

• Add other vegetables to your liking, such as bell peppers, mushrooms, or potatoes.
• Use chicken thighs instead of breasts for a richer flavor.
• Top the soup with crumbled feta cheese or grated Parmesan cheese for extra savoriness.
• Serve with a crusty bread or a side of rice for a complete meal.

Nutritional Value

This Greek Lemon Chicken Farro Soup is not only delicious but also packed with nutritional benefits. It is a good source of:

• Protein
• Fiber
• Vitamins A, C, and K
• Minerals such as iron, calcium, and potassium

The Perfect Comfort Food

Our Greek Lemon Chicken Farro Soup is the epitome of comfort food. It is warm, hearty, and filled with the vibrant flavors of the Mediterranean. It is perfect for a cold winter night, a quick lunch, or a family dinner.

A Culinary Journey

This recipe is not just a dish; it is a culinary journey that transports you to the sun-kissed shores of Greece. With every spoonful, you will experience the freshness of the lemons, the herbaceousness of the herbs, and the warmth of the chicken and farro.

Frequently Discussed Topics

Q: Can I use brown rice instead of farro?
A: Yes, you can substitute brown rice for farro. However, brown rice will take longer to cook, so adjust the cooking time accordingly.

Q: What can I do if I don’t have white wine?
A: You can omit the white wine or substitute it with an equal amount of chicken broth or vegetable broth.

Q: Can I make this soup ahead of time?
A: Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, reheat the soup over medium heat until warmed through.