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.
Ingredients
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
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