I am stuck in the middle of one of the worst winters in the last century. If you're in the north you understand what I'm talking about. Days of negative temperatures in a row, only to be followed by snow, snow, and more snow. Let me tell you something. I hate snow, and everything that goes along with it. So what do I do when I'm not booking a flight to Florida to get out of this dark hole called winter? I make soup. Lot's of soup and try to forget that it's going to be negative 5 when I go to work the next morning. Sometimes it works, sometimes it doesn't, but regardless I do love me some soup.

Here's what ya need:

olive oil, onions, carrots, celery, chicken breasts, chicken broth, farro, lemons, garlic, bay leaves, rosemary, thyme, parsley, pepper.

Step one: Cut up the carrots, celery, onions, and garlic. Add 1 1/2 tbs olive oil to a pot and sauté about 5 minutes.

Step two: Add chicken broth to the veggie pot, and bring to a boil for about 5 minutes, until the veggies soften just a tad.

Step three: In a separate pot cook your farro , 2:1 ratio water to farro. Add a pinch of salt, then bring to a boil, turn down to medium stirring occasionally. Should take about 20-30 min.

Step four: Throw your chicken breasts into the pot, then zest the two lemons into the soup pot, then add the juice from both lemons.

Step 5: Add the herbs. Then put the lid on and hang out for about 30 min until the chicken is cooked all the way through.

Step 6: Shred the chicken with two forks add back to the pot, add in the farro, cook about 5 more min, and enjoy! Try and stay warm, good luck!

The recipe:

1 1/2 tbs olive oil

1 medium onion

1 pouns carrots

8 ribs celery

6 cups chicken broth

2 chicken breasts

2 lemons (juice and zest)

2 cloves garlic

2 bay leaves

1/2 tsp pepper

2 1/2 tsp rosemary

1/4 tsp thyme

2 tsp parsley

1 cup farro

The extra's

* You can switch out the farro for brown rice, or noodles.

* This soup will feed about 5 people and if you don't have people it reheats really nicely!