This soup is a great way to serve whole grains to kids. Farro is high in fiber and protein.
- Level: Easy
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
- Yield: 4 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 530 calorie
- Total Fat
- 24 grams
- Saturated Fat
- 7 grams
- Cholesterol
- 190 milligrams
- Sodium
- 860 milligrams
- Carbohydrates
- 53 grams
- Dietary Fiber
- 5 grams
- Protein
- 27 grams
Ingredients
3 tablespoons extra-virgin olive oil, plus more for brushing
2 carrots, chopped
1 onion, chopped
Kosher salt and freshly ground pepper
1 cup farro
4 cups low-sodium chicken broth
1 wide strip lemon zest (removed with a vegetable peeler), plus the juice of 2 lemons
1 cup shredded rotisserie chicken breast, skin removed
3 large eggs
1/2 cup crumbled feta cheese (about 2 ounces)
1 tablespoon chopped fresh dill, plus more for topping
2 pitas, halved
Directions
- Preheat the oven to 350 degrees F. Heat the olive oil in a large pot over medium-high heat. Add the carrots, onion, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the farro and cook, stirring, until toasted, 1 minute. Add the chicken broth and 3 cups water; cover and bring to a boil. Add the lemon zest, reduce the heat to medium low and simmer, uncovered, until the farro is almost tender, about 15 minutes. Stir in the chicken.
- Whisk the eggs and lemon juice in a bowl; drizzle 1/2 cup of the hot broth into the eggs, whisking constantly. Gradually stir the hot egg mixture into the pot. Cook over medium-low heat, stirring constantly, until thickened, about 3 minutes. Season with 1/4 teaspoon salt.
- Combine the feta and dill in a small bowl; season with salt and pepper. Fill the pita halves with the feta mixture and lightly brush with olive oil. Transfer to a baking sheet and bake until the cheese melts, 2 to 3 minutes. Top each serving of soup with more dill; season with pepper. Serve with the stuffed pitas.
