Fennel, Lemon and Farro Soup
For a vegetarian version, add cooked chickpeas instead of the chicken.
Prep Time15 minutes mins
Cook Time25 minutes mins
Total Time40 minutes mins
Calories:
- 6 cups chicken or vegetable stock
- 1 Tbsp. olive oil
- 1 leek washed and cut into ¼ inch slices
- 2 cloves garlic minced
- 1 small fennel bulb cored and thinly sliced
- ½ cup farro
- juice of one lemon
- 2 Tbsp. minced fresh dill
- 2 Tbsp. minced fennel fronds
- 2 grilled chicken breasts cut into ½ inch dice
- salt and white pepper
In a large soup pot heat the olive oil over medium heat. Add the leeks and fennel and cook until the leeks and fennel are tender. Add the garlic and cook for 2 minutes. Add the stock and farro. Bring the stock to a boil and reduce to a simmer. Cook, covered for 15 - 20 minutes or until the farro is tender. Add the dill and fennel. Add the chicken and lemon juice. Season with salt and pepper. Garnish with additional dill and fennel fronds if desired.