Simple Lemony Chicken Soup with Sorghum

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Awelcome meal any time of year, but especially in the spring and early summer. Chock-full of vegetables, chicken and wholesome, firm Pearled Sorghum, a delicious ancient grain grown in the USA!


  • 1 cup Hodgson Mill Gluten Free Pearled Sorghum
  • 2 1/4 cups water
  • 2 Tbsp. unsalted butter
  • 1 Tbsp. olive oil
  • 1/2 cup leek, quartered, thoroughly rinsed and white part thinly sliced
  • 1/2 cup carrots, diced
  • 2 cloves garlic, minced
  • 1 tsp. herbs de Provence
  • 4 cups chicken broth, hot
  • 1 cup peas, fresh or frozen
  • 1 cup baby zucchini, diced
  • 2 1/2 cups cooked rotisserie chicken, shredded
  • 2 tsp. lemon zest
  • 2 Tbsp. fresh lemon juice
  • 1/4 cup fresh basil, chopped
  • salt and pepper, to taste


In a medium saucean, combine sorghum with water and bring to a boil.  Cover, reduce the heat and simmer until the water has been absorbed and the sorghum is tender, about 25-30 minutes.  Set aside. 

In a large soup pot, heat butter and oil over medium heat and sauté leeks and carrots for five minutes or until the carrots are crisp-tender, and the leeks are becoming transparent.  Add garlic and sauté another minute. Add herbs de Provence and hot chicken broth, and bring to a simmer.  Turn off heat, add the peas, zucchini, chicken, lemon zest and juice.  Cover and allow the vegetables to become slightly cooked and crisp-tender, about four minutes.  Add salt and pepper to taste. 

Place helpings of sorghum in individual bowls (1/4 cup or more of sorghum) and ladle some of the soup over top.  Add a sprinkle of fresh basil to each bowl and serve immediately. 

Serves 8 Print this Recipe

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