Greek Lemon Chicken Soup

2 tablespoons extra virgin olive oil
2 medium carrots, chopped
1 onion (small), chopped
2 cups fresh broccoli, chopped (with stems sliced)
2 cups fresh spinach leaves, coarsely chopped
1 cup dry farro
4 cups chicken stock (Kitchen Basics - regular or unsalted)
3 cups water
1 cup shredded chicken breast from rotisserie chicken (skin removed)
1 piece lemon zest (about 2 inches long) from peeler
2 large eggs
juice of 2 fresh lemons (about 1/4 to 1/3 cup)
1 tablespoon fresh dill, chopped
Kosher salt and freshly ground pepper to taste

Eliminate the chicken for a vegetarian version.

Heat olive oil in large pot over medium heat. Add broccoli crowns and stir fry until bright green (about 1 minute). Remove to bowl with slotted spoon. Add broccoli stems, carrots, onions, salt, and pepper, and stir fry for about 5 minutes and remove to the same bowl. Add the dry farro and toast for about 1 minute. Add the stock and water and bring to a boil. Add the lemon zest and bring to a boil. Reduce to a simmer and cook for 20 minutes. Add the carrots, onions, and broccoli stems and cook for an additional 10 minutes or until the farro is tender. Add the broccoli floret pieces, the spinach, and the chicken.

Whisk the eggs and lemon juice in a small 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 additional salt and pepper to taste.

Spoon into bowls and top with freshly chopped dill.

Serving Size: Makes 4 servings, about 1 1/2 cups each