Lemon Ginger Chicken Soup

Ingredients

• 6 cups low sodium chicken broth

• 1 large onion diced

• 2 large carrots chopped or sliced

• 4 stalks celery chopped

• 1 lemon (juice and zest only)

• 1 or 2 teaspoons freshly grated ginger

• 2 chicken breasts cooked and shredded

• 1 cup farro

• 4 cups kale

• salt and pepper to taste

• fresh parsley and lemon slices for serving

• Slice the chicken breasts into small slices and season them with salt and pepper. Cook the chicken breasts in the bottom of a large stock pot in one tablespoon of olive oil until cooked through.

• Add the onions, carrots, celery, lemon juice and zest, grated ginger, and salt and pepper to the chicken and continue to saute over medium heat, shredding the chicken as the vegetables release their juices.

• Once the onions are translucent and the other veggies have softened slightly, add the chicken broth & farro.

• Stir everything together well and place the lid on the pot. Cook over medium low heat for at least 1 hour, stirring regularly and further shredding the chicken pieces as the soup cooks.

• Add the kale to the pot just before serving, letting it wilt in the soup.

• Serve with a sprinkling of fresh parsley and lemon slices.