Categories: Soup
Ingredients
- 3 tbsp olive oil
- 2 carrots, chopped
- 1 onion, chopped
- Kosher salt and black pepper
- 1 cup farro
- 4 cups chicken broth
- 1 wide strip lemon zest, plus the juice of 2 lemons
- 1 cup shredded rotisserie chicken breast, skin removed
- 3 large eggs
- 1/2 cup crumbled feta cheese
- 1 tbsp chopped fresh dill
- 2 pitas, halved
Directions
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Preheat the oven to 350. Heat the olive oil in a large pot over medium-high heat. Add the carrots, onion, 1/2 tsp salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables soften, about 5 minutes. Add the farro and cook, stirring, until toasted, 1 minute. Add the chicken broth and 3 cups water; cover and bring to a boil. Add the lemon zest, reduce the heat to medium low and simmer, uncovered, until the farro is almost tender, about 15 minutes. Stir in the chicken.
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Whisk the eggs and lemon juice in a 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 1/4 tsp salt.
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Combine the feta and dill in a small bowl; season with salt and pepper. Fill the pita halves with the feta mixture and lightly brush with olive oil. Transfer to a baking sheet and bake until the cheese melts, 2-3 minutes. Top each serving of soup with more dill; season with pepper. Serve with the stuffed pitas.