Lemon chicken white bean farro soup

Lemony Chicken, Great Northern Bean, and Farro Soup

The holidays are upon us, and while gatherings may be a little smaller this year, that doesn’t mean you have to skip the roast turkey or chicken at the dinner table. With the company you do have this year, don’t be afraid to go all out and prepare the classic feast that you normally do, regardless of the size. Because let’s be honest — the leftovers are half the fun!

After a day or so, however, there comes a point where no matter how delicious they may be, transforming those holiday leftovers into a light and healthy meal seems impossible. That is when it comes time to make our favorite holiday leftover recipe – holiday soup.

We created this leftover soup recipe JUST for this occasion. Pairing leftover turkey or chicken with a delicious broth, vegetables, our creamy Great Northern Beans, and a zesty kick of lemon and herbs will make your taste buds sing and keep your waistline happy.

The leftover bones and carcass of your bird are actually full of vitamins, minerals, nutrients, and big flavor. So don’t toss it after the holiday meal! We’ve incorporated it into our rich broth, which gives this soup amazing flavor. If you don’t have it on hand, a rotisserie chicken from your local market works just fine, too.

We’ve also incorporated farro, an ancient grain, into this soup for more than its nutty flavor — high in fiber, zinc, and B vitamins, it’s a perfect partner working alongside our Great Northern Beans, with added texture for the soup.

Served with crusty bread, or on it’s own, this Lemony Chicken, Great Northern Bean and Farro leftover soup is a perfect way to relax after a long day and enjoy a simple and easy meal after the holidays rush.


  • 3 Tbsp. olive oil
  • 2 large carrots, coarsely chopped
  • 2 sweet onions, coarsely chopped, divided
  • 12 garlic cloves, thinly sliced, divided
  • 1 leftover roasted chicken or turkey carcass, extra meat reserved and shredded
  • 1 1/2 cups farro
  • 10 cups low sodium chicken broth
  • 2 1/2 tsp. kosher salt, divided
  • 1 1/3 cups Randall Great Northern Beans, drained, rinsed
  • 2 cups thinly sliced Tuscan kale
  • 2 Tbsp. fresh lemon juice
  • 1/8 tsp. freshly ground black pepper
  • 4 Tbsp. freshly chopped flat parsley
  • 1/4 cup coarsely chopped dill
  • Lemon wedges (for serving)


  1. Heat 2 Tbsp. oil in a large pot or Dutch oven over medium-high. Cook carrots, half of the onion, and half the garlic and half the salt, stirring occasionally, until softened and lightly browned, about 5 minutes. 
  2. Add leftover chicken carcass and broth; cover and simmer 30 minutes.
  3. Meanwhile, toast farro in another large pot over medium heat, stirring occasionally, until it starts to brown and smells nutty, about 2-3 minutes. Once toasted, set aside. 
  4. Once broth has simmered for 30 minutes, strain chicken broth mixture through a fine-mesh sieve into a large bowl; discard carcass and vegetables. Set aside.
  5. Wipe out pot used for broth, then heat remaining 1 Tbsp. oil over medium low. Cook remaining onion and 9 sliced garlic cloves, stirring occasionally, until tender and caramelized, 8–10 minutes. Add remaining reserved broth left in bowl (you may have some left over), increase heat to medium-high, and bring to a simmer.
  6. Add reserved chicken meat, jar of drained Randall Great Northern Beans, kale, lemon juice, pepper, and toasted farro. Simmer until vegetables are cooked through and farro is tender, about 10-15 minutes. Add remaining salt and pepper to taste. 
  7. Divide soup among bowls, and sprinkle with fresh dill and parsley. Serve with baguette slices and lemon wedges.