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1
Heat the olive oil in a soup pot over medium heat, then add the onion and a pinch of salt and saute until translucent, about 4 minutes.
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2
Stir in the carrot, celery, oregano, and 1/4 teaspoon of salt, and saute for about 30 seconds.
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3
Pour in 1/2 cup of the broth to deglaze the pot and cook until the liquid is reduced by half.
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4
Add the remaining 5 1/2 cups broth and the farro and bring to a boil, then lower the heat to maintain a simmer.
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5
Whisk the lemon juice, lemon zest, and egg yolks together, then stir the mixture into the simmering soup and cook until it clouds and thickens a bit, about 3 minutes.
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6
Stir in the mint, parsley, pepper, and 1/2 teaspoon of salt, then add the chicken and do a FASS check.
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7
If the soup tastes too sour, add a pinch of salt.
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8
You can substitute 1/2 cup of cooked orzo or cooked brown rice for the farro.
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9
To make a vegetarian version, omit the chicken and use Magic Mineral Broth (page 54).
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10
Store in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months.
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11
(per serving)
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12
Calories: 170
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13
Total Fat: 7.4g (1.6g saturated, 4.45g monounsaturated)
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14
Carbohydrates: 22g
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15
Protein: 5g
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16
Fiber: 4g
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17
Sodium: 255mg
