Lemony Chicken Soup with Farro, White Beans, and Kale

Ingredients for Lemony Chicken Soup with Farro, White Beans, and Kale

• 3 colheres de sopa de azeite, divididas

• 2 large carrots (about 275g ), 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 230g shredded cooked chicken

• 2400ml low-sodium chicken broth

• 350ml whole farro

• 2 1/2 colheres de chá de sal kosher, dividido

• 1 (425g) can cannellini (white kidney) beans, drained, rinsed

• 1 cup thinly sliced Tuscan kale

• 2 colheres de sopa de suco de limão fresco

• 1/8 colher de chá de pimenta-do-reino moída na hora

• 60ml radish-top salsa verde (optional)

• 1/4 de xícara de endro grosseiramente picado

• 1 baguette, sliced, toasted

• Fatias de limão (para servir)

Heat 2 tablespoons 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 teaspoon salt and 725ml 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 475ml broth for Potato, Leek, and Pea Pot Pie or reserve for another use.

Wipe out pot, then heat remaining 1 tablespoon 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 teaspoons salt and farro left in pot; cook until vegetables are cooked through, 3–5 minutes.

Divide soup among bowls. Stir 1 tablespoon 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.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.