Chicken Farro Soup: A Hearty Blend of Comfort and Nutrition

When chill starts to creep across Portland, there’s only one answer for me: soup. But not just any soup—I’m talking about my classic chicken farro soup. Growing up in Northern California, my mom had a thing for slow-cooked Sunday meals brimming with backyard veggies. We’d all pitch in, shelling beans or chopping carrots, but soup night was sacred. Over time, I replaced my mom’s barley with nutty, fiber-rich farro, and added a plant-strong twist when I ditched dairy in my late twenties.

Chicken farro soup has become one of my winter staples. It’s earthy, cozy, and secretly packed with nutrients that don’t scream “health food”—they whisper it. In this article, I’m walking you through the essentials of crafting this stovetop hug: what goes into the pot, how long it takes, what substitutions work, and why it’s better than your average chicken noodle bowl. Let’s dig in.

A Warm Heritage in a Bowl

From Backyard Gardens to Big Bowls

You know how some meals just hit different? That’s how chicken farro soup is for me. It takes me back to my childhood, surrounded by squash vines and tomato trellises. While most friends of mine were loading up on canned chicken noodle, I was spooning my way through savory lentil stews and garden-fresh broth.

Fast forward to adulthood, and I’m still leaning on those food roots. But now, I swap out traditional grains with slightly chewy, nutty farro—a nod to the Mediterranean diet and its deep respect for ancient grains. In fact, one of my favorite cooler-weather dinners is this Bartolini farro soup that inspired this chicken farro take.

What Makes Chicken Farro Soup Special?

Here’s what sets this dish apart: it’s soul food with structure. Farro doesn’t go mushy the way noodles can and holds on to flavor with tenacity. The chicken, whether shredded thigh or leftover roast, soaks up the herbed broth like it knows it’s home. Carrots, celery, onions—yeah it’s the holy trinity of soup, but add garlic, bay leaf, and a splash of lemon? Chef’s kiss.

One of the best parts about this bowl is how effortlessly versatile it is. You can serve it for family dinner, meal prep it for lunch, or freeze it for those “what’s for dinner?” panic moments. Recently, I even spooned it over warmed kale salad with roasted garlic paste—on a whim inspired by this warm farro salad. Game changer.

How to Make Chicken Farro Soup at Home

Ingredients List: Flexible, Flavorful, and Forgiving

Let’s talk ingredients. At its core, chicken farro soup relies on aromatics, grains, protein, and a clear, seasoned broth. The bonus? It plays well with swaps and pantry constraints.

• 1 tablespoon olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 1 tsp thyme (dried or fresh)
• 1 tsp rosemary
• 1 bay leaf
• Salt and pepper to taste
• 6 cups chicken broth (low sodium preferred)
• 1 cup farro (uncooked)
• 2 cups cooked chicken (shredded or cubed)
• Juice of ½ lemon
• Optional: handful of chopped kale or spinach at the end for added greens

🛠 Substitutions:
No chicken? Use white beans for a plant-based bump or tofu cubes for a clean protein. Want extra heartiness? Swap in sweet potato chunks (see how it shines in my farro casserole).

Timing: Worth the Simmer

This soup is surprisingly respectful of your time.

• Prep Time: 10 minutes
• Cook Time: 40–50 minutes
• Total Time: About 1 hour

That’s 20% faster than most traditional chicken and rice soups, and it holds better in the fridge too. Thanks, farro.

If you’re making larger batches, double down on the broth and vegetables. Leftovers freeze beautifully—a claim not every soup can make.

Step-by-Step Instructions: Simmer with Purpose

Get your Dutch oven or large soup pot ready because dinner’s coming fast.

1. Heat olive oil over medium in a large pot. Add onions, garlic, carrots, and celery. Sauté until soft and fragrant—around 6 minutes.
2. Season with thyme, rosemary, bay leaf, and a pinch of salt. Let herbs bloom for 1 minute.
3. Pour in chicken broth and stir in farro. Bring to a boil, then reduce to simmer. Cover and cook for 30 minutes or until farro is tender but chewy.
4. Add cooked shredded chicken and simmer another 5–10 minutes. Remove bay leaf.
5. Squeeze in lemon juice and adjust salt to taste. Optional: Stir in greens during the last 3 minutes for added texture.

💡 Jake’s Tip: Toast the farro in olive oil before adding broth for a nuttier dimension—similar to the flavor launch you get in this farro-roasted vegetable salad.

Why Farro Belongs in Soup

Nutritional Benefits of Farro You Can Taste

Farro isn’t just trendy—it’s a heavy hitter when it comes to nutrition. Compared to white rice or pasta, farro boasts more protein, fiber, and B vitamins. That means it’ll leave you feeling fuller for longer—and far more nourished.

Check out this simple comparison:

Want more evidence? According to the Harvard T.H. Chan School of Public Health, farro supports digestion, heart health, and sustained energy. So yes, your soup can be both comfort food and a power move.

More Ways to Cook with Farro

Once you get into farro, it’s addictive. It shows up in my kitchen as porridge, risotto, and even desserts. I’m still raving over the strawberry combination in this strawberry farro salad.

If you’re looking to branch out, check out the rich layers in this ratatouille farro risotto. Farro’s chew holds up under robust sauces and slow-cooked vegetables like no pasta ever could. It’s worth exploring.

Storage, Swaps, and Smarter Meal Prepping

How to Freeze and Reheat Chicken Farro Soup

Here’s how to make your chicken farro soup future-you’s best friend:

• Cool it completely before freezing.
• Use airtight containers or freezer bags laid flat. Label with the date.
• Reheat gently over medium heat, adding broth as needed to re-loosen the grains.

Farro stays firm even after freezing, unlike rice which may disintegrate when thawed. This is why it outshines all other soup grains when you’re planning ahead.

Customizations for Every Season

Don’t be afraid to mix things up. You can trade protein sources, spice directions, or veggie combos. I’ve even tested a fusion version based on this beef farro soup—just substitute with plant-based meat or mushrooms for a depth you didn’t know your soup needed.

Seasonal shifts work wonderfully too. In fall, roast some squash and fold it in. Spring? Snap peas and a swirl of pesto take it somewhere fresh.

FAQs About Chicken and Farro Soup

Conclusion: Your Next Favorite Soup, Sorted

Made with ancient grains and modern flair, chicken farro soup isn’t just another comfort dish—it’s a meal that tells a story. Whether you’re building up your weekly meal plan or warming up a rainy night, this soup brings real ingredients, heart, and heritage into one bowl. And when you’re ready to explore further, I recommend diving into some farro bowl recipes or continuing your culinary adventure with other flavorful Mediterranean staples.

Chicken Farro Soup: A Hearty Blend of Comfort and Nutrition

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• Author: Jake
• Total Time: 1 hour
• Yield: 6 servings 1x

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Description

A cozy, nutrient-packed chicken farro soup with aromatic vegetables, tender shredded chicken, and chewy farro in a herbed broth—perfect for meal prep, freezing, or a comforting weeknight dinner.

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Ingredients

Scale 1x2x3x

1 tablespoon olive oil

1 medium yellow onion, diced

3 garlic cloves, minced

2 carrots, chopped

2 celery stalks, chopped

1 tsp thyme (dried or fresh)

1 tsp rosemary

1 bay leaf

Salt and pepper to taste

6 cups chicken broth (low sodium preferred)

1 cup farro (uncooked)

2 cups cooked chicken (shredded or cubed)

Juice of ½ lemon

Optional: handful of chopped kale or spinach at the end for added greens

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Instructions

1. Heat olive oil over medium in a large pot. Add onions, garlic, carrots, and celery. Sauté until soft and fragrant—around 6 minutes.

2. Season with thyme, rosemary, bay leaf, and a pinch of salt. Let herbs bloom for 1 minute.

3. Pour in chicken broth and stir in farro. Bring to a boil, then reduce to simmer. Cover and cook for 30 minutes or until farro is tender but chewy.

4. Add cooked shredded chicken and simmer another 5–10 minutes. Remove bay leaf.

5. Squeeze in lemon juice and adjust salt to taste. Optional: Stir in greens during the last 3 minutes for added texture.

Notes

For extra flavor, toast the farro in olive oil before adding broth for a nuttier dimension.

Farro freezes well and maintains its texture after thawing, making this soup a great make-ahead option.

Swap chicken for white beans or tofu for a vegetarian version, or add seasonal vegetables like squash in fall or snap peas in spring.

• Prep Time: 10 minutes
• Cook Time: 40–50 minutes
• Category: Soup
• Method: Stovetop
• Cuisine: Mediterranean

Nutrition

• Serving Size: 1.5 cups
• Calories: 220
• Sugar: 4g
• Sodium: 450mg
• Fat: 6g
• Saturated Fat: 1g
• Unsaturated Fat: 4g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 4g
• Protein: 17g
• Cholesterol: 45mg

Keywords: chicken farro soup, healthy chicken soup, farro recipes, meal prep soup