In my teenage years, I spent my summer holidays in Greece where I got to eat the most incredible food, all made with quality seasonal ingredients. I loved the Greek lemon chicken soup: this dish is based on that flavour combination and served with farro and greens to make a substantial meal.
Prep: 20 minutes
plus overnight soaking
Cook: 1 hour
Dairy-free | Gluten-free
A Whole New Way to Eat
Recipes and Images from
A Whole New Way to Eat
by Vladia Cobrdova
200 g (7 oz/1 cup) farro (spelt)
60 ml (2 fl oz/¼ cup) olive oil
4 chicken Marylands (leg quarters), about 1.5 kg (3 lb 5 oz) total
1/3 cup garlic cloves, finely chopped
500 ml (17 fl oz/2 cups) Bone Broth (see page 99) or Nourishing Vegie & Potato Broth (see page 95)
80 ml (2½ fl oz/1/3 cup) lemon juice
½ teaspoon each salt and freshly ground black pepper
1½ tablespoons finely chopped sage leaves
¼ cup thyme leaves, plus a little extra to serve
1 tablespoon dried oregano
2 eggs, lightly beaten
2 large handfuls rocket (arugula)
1 teaspoon lemon zest
Extra virgin olive oil, for drizzling
• Put the farro in a bowl, cover with cold water and soak overnight.
• The following day, preheat the oven to 180°C (350°F).
• Heat the olive oil in an ovenproof frying pan over high heat. Cook the chicken until golden all over. Remove and set aside Add the garlic to the same pan and stir for 1–2 minutes until golden. Drain the farro and add to the pan with the chicken, broth and 250 ml (9 fl oz/1 cup) of water. Bring to the boil, and then add the lemon juice, salt, pepper and herbs and stir to combine. Cover the pan with a lid or foil and bake for 40–50 minutes until the farro is tender.
• Remove the pan from the oven and gently stir the egg through the farro. Bake, uncovered, for another 10 minutes or until the egg is creamy but not scrambled. Remove from the oven and fold the rocket and lemon zest through. Sprinkle with the extra thyme and a drizzle of olive oil and serve immediately.
Nourishing Vegie & Potato Broth
Prep time: 10 minutes | Cooking time: 2½ hours
3 celery stalks
3 carrots, unpeeled
3 sebago potatoes, scrubbed
1 tablespoon grated fresh ginger
2 tablespoons apple cider vinegar
1 bunch kale stalks
2 teaspoons pink Himalayan salt
1 teaspoon ground turmeric
1 teaspoon cayenne pepper
2 large pieces kombu
1 leek, halved and sliced
1 sweet potato (about 400 g/14 oz), scrubbed and quartered
100 g (3½ oz) dried shiitake mushrooms
1 tablespoon white (shiro) miso, to serve
• Combine all of the ingredients in a large saucepan or stockpot. Add about 1 litre (35 fl oz/4 cups) of water or a little more if necessary, making sure the ingredients are well covered. Bring to the boil over high heat, then reduce the heat to the lowest setting possible and cook for 2 hours. Strain and discard the solids.
• Serve ladled into four bowls, topped with a teaspoon of miso in each bowl.
• Store in an airtight container in the fridge for up to 1 week or freeze in small containers for up to 3 months.
Potatoes are great in broths for gut health. Shiitake mushrooms provide immunity and miso is fermented for further gut-health benefits.