January is National Soup Month and I’m in the thick of it. I’ve managed to cook (and eat!) Four pots full of soup in two weeks. In the recipe below, I’ve taken one of my favorite soup flavors, lemony Greek avgolemono, and turned it into hearty winter fare with the addition of chewy farro, healthy zucchini, and shredded chicken. The only words out of my mouth while I was enjoying a big o’ bowl were, “god, that’s good!”
Greek Chicken and Lemon Soup with Farro
- 3 medium zucchini, shredded
- 3 cloves garlic, minced
- ¾ cup quick-cooking farro (I used Trader Joe’s)
- 5 cups chicken stock
- 2 cups cooked chicken, shredded
- 3 eggs
- ⅓ cup fresh lemon juice
- ½ cup grated Parmesan cheese
- ¼ cup chopped fresh parsley
- 1 T. lemon zest
- Salt and white pepper
- In a Dutch oven or soup pot, sauté zucchini in olive oil until softened. Add garlic and sauté for 30 seconds until fragrant. Add farro and sauté 1-2 minutes. Add stock, bring to boil, reduce heat to medium-low and cook, uncovered, for 10-12 minutes until farro is tender. Add chicken to pot and heat through. Remove soup from heat.
- Meanwhile, place the eggs in a small bowl, Whisk the eggs while adding the lemon juice. Whisk in the Parmesan cheese, parsley and lemon zest. Whisking continuously, slowly pour a ladleful of the hot stock into the egg mixture to temper the eggs. Then, while whisking the soup in the pot, slowly pour in the egg mixture. The soup will slightly thicken. Season with salt and white pepper.