Can I use farro in Greek lemon chicken soup?

Absolutely. Farro works incredibly well as a substitute for orzo or rice in Greek lemon chicken soup. It adds a heartier texture without compromising flavor.

Do you cook farro before adding to lemon chicken soup?

No need. It can be added uncooked early in the simmering process. Just rinse it well and let it cook in the broth—it’ll soak in flavor as it cooks.

Is farro a good substitute for rice in soup recipes?

Yes. Farro holds its texture better than rice, which tends to break down and become mushy. Plus, it adds more fiber and a distinct nutty flavor.

Does farro change the texture of Greek chicken soup?

Yes, but in the best possible way. Farro gives the soup a satisfying chew and prevents the broth from becoming overly starchy or gloopy.

Greek Lemon Chicken Farro Soup: 1 Hearty Power Meal to Love

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Looking for a hearty, wholesome recipe that feels like a warm hug from a Mediterranean grandmother? This Greek lemon chicken farro soup brings together zingy citrus, tender chicken, and nutty farro in a nourishing bowl that satisfies on every level. In this article, we’ll talk about my personal connection to this dish, give you a clear, easy-to-follow recipe, explore what makes farro such a stellar grain, and answer your top questions about how to use it in soups like this one.

Let’s dive into the story behind this comfort classic—with a modern, hearty twist.

How Greek Lemon Chicken Farro Soup Became a Staple at My Table

When Soup Became My Sanctuary

About five years ago, I was deep into revamping my weekly meal prep with cozy, one-pot meals that felt soulful and honest. That’s when Greek lemon chicken soup made its way into my kitchen. Traditionally made with orzo or rice, I gave it my own plant-packed remix. Instead of the usual grains, I used farro—an ancient whole grain with a lovely chew that’s packed with fiber and protein.

That swap wasn’t just about nutrition; it clicked because farro holds up beautifully in broth. During cold Portland winters, a steaming bowl of Greek lemon chicken farro soup became my culinary anchor.

This soup is now one of my all-season favorites. The lemon makes it bright enough for spring, while the farro gives it substance perfect for chilly evenings. Whether I’m batch-cooking or serving guests, it never fails to impress and comfort.

A Greek Favorite Gets a Whole Grain Lift

Greek lemon chicken soup, also known as avgolemono, is adored for its creamy texture and citrusy punch. But let’s be honest—classic versions can feel a bit one-note with white rice or orzo. Farro changes the game.

The grain adds texture and earthiness, balancing the acid from lemon juice. Plus, it doesn’t turn mushy—even as leftovers. That means your Greek lemon chicken farro soup tastes just as delicious on day three as it does fresh off the stove.

This simple grain made such a difference that I started experimenting with farro in dozens of recipes. In fact, dishes like this farro beet salad and pomegranate farro salad are now go-to sides in my kitchen. But it all started with this soup.

Now let’s break down how you can make this vibrant, feel-good recipe in your own home.

Cooking Greek Lemon Chicken Farro Soup at Home

Greek Lemon Chicken Farro Soup Ingredients List

Here’s everything you’ll need to make a batch of Greek lemon chicken farro soup that serves 4–6:

1 tablespoon olive oil
1 medium yellow onion, finely chopped
3 garlic cloves, minced
2 large carrots, diced
2 celery stalks, chopped
1 cup uncooked farro (rinse before using)
8 cups chicken broth (low sodium preferred)
1½ pounds boneless, skinless chicken thighs or breasts
2 large eggs
Juice of 2 large lemons
Zest of 1 lemon
2 teaspoons dried oregano
Salt and black pepper to taste
Chopped parsley for garnish

💡 Ingredient swaps: Use chickpeas instead of chicken for a plant-based twist. You can also replace eggs with a cornstarch slurry if you want a non-traditional, egg-free option.

Want to explore more ways to incorporate farro into weekday meals? This salmon farro bowl has a mix of fresh herbs and vibrant textures that complements this soup beautifully.

Timing: From Simmer to Serve

This soup is generous in flavor but surprisingly swift on the clock. Here’s a breakdown:

Preparation	Cooking	Total Time
15 minutes	45 minutes	60 minutes

Impossible to mess up, this hearty soup gets dinner on the table in an hour—making it ideal for weeknights or meal prep days.

Step-by-Step Instructions

That’s when Greek lemon chicken soup made its way into my kitchen. Add onion, carrots, and celery. Cook until softened—about 5 to 6 minutes.
Add the garlic and sauté for another minute, until it becomes fragrant. Think bold, rich base flavors.
Add rinsed farro, oregano, and the chicken. Pour in the broth. Bring everything to a boil.
Lower the heat to a gentle simmer. Cover and cook for 35–40 minutes, until the chicken is cooked through and farro is tender with a bite.
Remove chicken and shred with two forks. Return to the pot.
In a bowl, beat the eggs and lemon juice together until well combined. Slowly ladle 1 cup of hot broth into the lemon-egg mixture, whisking fast. Then pour everything back into the soup while stirring.
Stir in lemon zest and adjust seasoning. Garnish with parsley and serve.

For those who love Instant Pot meals, try the method used in this simple Instant Pot farro risotto to speed things up even more.

Why Farro Elevates Your Soup Game

Understanding Farro’s Appeal

Farro is a whole grain that belongs to the wheat family. Unlike rice or pasta, which tend to absorb excessive broth and lose texture quickly, farro maintains its chewiness. That’s why it’s perfect for soup dishes.

It’s also a nutritional powerhouse—rich in magnesium, iron, and plant-based proteins. One bowl of Greek lemon chicken farro soup leaves you feeling satisfied without the crash that can come from processed grains. Want to see how farro plays well with legumes? This hearty farro lentil soup is another recipe that deserves a spot on your list.

According to the Harvard T.H. Chan School of Public Health, whole grains like farro contribute to heart health and digestive balance, making them a smart addition to daily meals.

More Than Just a Grain

Farro adds more than just nutrition—it brings a nutty, aromatic element that transforms the flavor. When simmered into Greek lemon chicken soup, it absorbs just enough of the citrusy broth while holding its own personality.

I’ve even begun pairing farro with sweet potatoes in salads, like this farro and sweet potato salad. The grain’s hardiness prevents salads and soups alike from becoming soggy.

In the hierarchy of soup grains, farro is the misunderstood hero that elevates rather than dominates.

Making It Your Own + Storage Tips

Mix it Up with Customizations

Whether you’re catering to dietary needs or just using up what’s in your fridge, this soup welcomes tweaks. Go plant-based by subbing in tofu or white beans. Want more greens? Add spinach or kale in the last 10 minutes.

Spice lovers can throw in crushed red pepper or even a touch of cumin for warmth. For those sticking to a Mediterranean theme, serve it alongside this tangy barefoot contessa farro salad to round out the meal.

Storing, Freezing, Reheating

This soup stores beautifully. Here’s how to keep it tasting as great on day three as it did fresh:

Storage Method	Duration
Fridge (in sealed container)	Up to 4 days
Freezer (portioned)	2–3 months

When reheating, stir in a splash of broth or water to help loosen it up. The farro will remain satisfyingly chewy, making this Greek lemon chicken farro soup a meal-prep dream.

FAQ

Can I use farro in Greek lemon chicken soup?
Absolutely. Farro works incredibly well as a substitute for orzo or rice in Greek lemon chicken soup. It adds a heartier texture without compromising flavor.
Do you cook farro before adding to lemon chicken soup?
No need. It can be added uncooked early in the simmering process. Just rinse it well and let it cook in the broth—it’ll soak in flavor as it cooks.
Is farro a good substitute for rice in soup recipes?
Yes. Farro holds its texture better than rice, which tends to break down and become mushy. Plus, it adds more fiber and a distinct nutty flavor.
Does farro change the texture of Greek chicken soup?
Yes, but in the best possible way. Farro gives the soup a satisfying chew and prevents the broth from becoming overly starchy or gloopy.

Conclusion

Greek lemon chicken farro soup is so much more than a comforting classic—it’s a flavorful, feel-good dish with a wholesome upgrade. The farro adds depth, chew, and nutrition while the lemon brightens each bite. Whether you’re rediscovering Mediterranean flavors or meal-prepping for the week, this soup delivers balanced nourishment in one warming bowl.

Play around with your own variations and make it personal. And if you’re looking for more farro inspiration, don’t miss this refreshing farro lentil salad—it’s another grain-based staple you’ll love.

Try it once and this Greek lemon chicken farro soup just might become your new favorite tradition.

Greek Lemon Chicken Farro Soup: A Mediterranean Twist on a Comfort Classic