Lemony Chicken Soup With Farro, White Beans, and Kale recipes

Lemony Chicken Soup With Farro, White Beans, and Kale recipes
17 Ingredients
  • 3 tablespoons olive oil, divided
  • 2 large carrots (about 10 ounces), 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 1 1/2 cups shredded cooked chicken
  • 1 leftover roasted chicken carcass, meat picked off in large pieces and reserved, or 1 1/2 cups shredded cooked chicken
  • 10 cups low-sodium chicken broth
  • 1 1/2 cups whole farro
  • 2 1/2 teaspoons kosher salt, divided
  • 1 (15-ounce) can cannellini (white kidney) beans, drained, rinsed
  • 1 cup thinly sliced Tuscan kale
  • 2 tablespoons fresh lemon juice
  • 1/8 teaspoon freshly ground black pepper
  • 4 tablespoons radish-top salsa verde (optional)
  • 1/4 cup coarsely chopped dill
  • 1 baguette, sliced, toasted
  • lemon wedges
Nutrition
1565
78% daily value
4 servings
                                       
                                            high-​fiber, dairy-​free
     

Fat

138% 90

Saturated

121% 24

Trans

- 0

Monounsaturated

- 41

Polyunsaturated

- 19

Carbs

41% 123

Carbs (net)

- 107

Fiber

66% 16

Sugars

- 17

Sugars, added

- 0

Protein

145% 72

Cholesterol

66% 198

Sodium

97% 2337

Calcium

21% 210

Magnesium

49% 204

Potassium

39% 1833

Iron

63% 11

Zinc

69% 8

Phosphorus

137% 958

Vitamin A

82% 736

Vitamin C

28% 25

Thiamin (B1)

93% 1

Riboflavin (B2)

76% 1

Niacin (B3)

185% 30

Vitamin B6

87% 1

Folate equivalent (total)

61% 242

Folate (food)

- 157

Folic acid

- 50

Vitamin B12

51% 1

Vitamin D

- 0

Vitamin E

24% 4

Vitamin K

47% 56
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