Lemony Chicken Soup with Farro, White Beans, and Kale

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

Katherine Sacks

4 servings

Source

Ingredients

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)

Method

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.

Soup can be made 2 days ahead. Chill in a resealable container.