- 3 tablespoons olive oil, divided
- 2 large carrots (about 10 ounces), coarsely chopped
- 2 onions, coarsely chopped, divided
- 12 garlic cloves, thinly sliced, divided
- 1 leftover roasted chicken carcass, meat picked off in large pieces and reserved, or 1 1/2 cups shredded cooked chicken
- 10 cups low-sodium chicken broth
- 1 1/2 cups whole farro
- 2 1/2 teaspoons kosher salt, divided
- 1 (15-ounce) can cannellini (white kidney) beans, drained, rinsed
- 1 cup thinly sliced Tuscan kale
- 2 tablespoons fresh lemon juice
- 1/8 teaspoon freshly ground black pepper
- 4 tablespoons radish-top salsa verde (optional)
- 1/4 cup coarsely chopped dill
- 1 baguette, sliced, toasted
- Lemon wedges (for serving)
- Heat 2 Tbsp. oil in a large pot over medium-high. Cook carrots, half of the onion, and 3 sliced garlic cloves, stirring occasionally, until softened and lightly browned, about 5 minutes. Add chicken carcass, if using, and broth; cover and simmer 30 minutes. (If you're not using carcass, simmer 15 minutes.)
- Meanwhile, toast farro in another large pot over medium heat, stirring occasionally, until it starts to brown and smells nutty, about 3 minutes. Stir in 1 tsp. salt and 3 cups water. Cover and simmer until farro is tender and liquid evaporates, about 30 minutes; strain any remaining liquid, if necessary. Set aside 2 cups farro for Dill-Crusted Pork Tenderloin or reserve for another use.
- Strain chicken broth mixture through a fine-mesh sieve into a large bowl; discard carcass and vegetables. Set aside 2 cups broth for Potato, Leek, and Pea Pot Pie or reserve for another use.
- Wipe out pot, then heat remaining 1 Tbsp. oil over low. Cook remaining onion and 9 sliced garlic cloves, stirring occasionally, until tender and light golden, 8–10 minutes. Add remaining broth left in bowl, increase heat to medium-high, and bring to a simmer. Add reserved chicken meat, beans, kale, lemon juice, pepper, and remaining 1 1/2 tsp. salt and farro left in pot; cook until vegetables are cooked through, 3–5 minutes.
- Divide soup among bowls. Stir 1 Tbsp. salsa verde into each bowl, if using, and sprinkle with dill. Serve with baguette slices and lemon wedges alongside.
- Soup can be made 2 days ahead. Chill in a resealable container.