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Lemony Chicken Soup with Farro, White Beans, and Kale

Katherine Sacks
  • 90 minutes
  • Serves 4

INGREDIENTS

1

Chicken carcass, roasted

2

Carrots (about 10 ounces), large

1/4 cup

Dill

12

Garlic cloves

1

Lemon

2

Onions

1 cup

Tuscan kale

10 cups

Chicken broth, low-sodium

2 tbsp

Lemon juice, fresh

4 tbsp

Radish-top salsa verde

1 1/2 cups

Farro, whole

1/8 tsp

Black pepper, freshly ground

2 1/2 tsp

Kosher salt

3 tbsp

Olive oil

1

Baguette, toasted

1 15 ounce can

Cannellini (white kidney) beans, drained, rinsed