Slow Cooker Lemon Chicken Soup with Farro
Recipe type: Soup
Total time: 
Serves: 6
A healthy, classic chicken soup jazzed up with farro and lemon juice.
  • 3 Tbsp canola or vegetable oil
  • ½ cup all purpose flour
  • Salt and pepper
  • 1 lb boneless skinless chicken, cut into 1" pieces (I used thighs, but breasts will also work)
  • 4 carrots, sliced
  • 2 celery stalks, chopped
  • 1 small onion, finely diced
  • 2 cloves garlic, minced or finely grated
  • 6 cups chicken stock
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • 1 cup uncooked farro
  • 2 Tbsp lemon juice
  1. In a large stockpot or Dutch oven, heat oil over medium heat until hot and shimmery. Meanwhile, put flour in a pie plate or other shallow dish and season with about a teaspoon each of salt and pepper. Dredge chicken pieces in flour, coating all sides. Place the chicken in the hot oil and cook until golden, about 2-3 minutes per side, doing batches if it doesn't all fit at once. Don't worry if it's not quite cooked through - it can finish up later. Transfer chicken to a bowl for later.
  2. Add carrots, celery, onion and garlic to the same pan, sprinkle with about a teaspoon of salt, and sauté over medium heat for 5 minutes. Add a touch more oil if necessary to keep it from sticking.
  3. Add chicken stock and dried herbs and bring to a boil. Cover and simmer over low heat, stirring once or twice, for 20 minutes.
  4. Add the farro and browned chicken to the pan, cover and simmer another 10 minutes, until farro is puffed and softened. Stir in the lemon juice and add salt and pepper to taste right before serving. I used homemade chicken stock and had to add about a tablespoon of salt for my tastes, but taste it as you go to suit your preference. This soup also reheats well for leftovers the next day.
All the dried herbs can be replaced with 3 tsp Italian seasoning if you prefer.
Recipe by Hidden Ponies at