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Chicken Soup with Farro and Vegetables

4.47
/5
40 mins
21 Comments
Jump to Recipe
By: Rachel GurkPosted: 01/16/2015Updated: 06/14/2021

This post may contain affiliate links. Please read my disclosure policy.

Chicken Soup with Farro and Vegetables - healthy, easy, and delicious. Get the recipe on RachelCooks.com

Chicken Soup with Farro and Vegetables – an easy, healthy and filling weeknight meal. You’ll love the texture of the farro in this soup.

Soup in decorative orange bowl, on square white plate with buttered bread, spoon, and sprig of parsley.

Here in Michigan, it has been collllllllllld. Winter has arrived in full force. This of course means I’m craving lots of warm soups and stews. Nearly all my soups turn out more like stew — we like them thick.

Less broth, more of the good stuff. If you have a guy in the house who might raise an eyebrow about eating soup as a main course – just make it super thick and full of great protein. He’ll be happy and full – on soup alone!

As I mentioned earlier this week, I often buy and roast bone-in chicken breasts (I get the big ol’ family pack of them). Once they are roasted and cooled, I’ll shred them. Sometimes I keep the shredded chicken in the fridge but most often, I throw it into zip-top bags and freeze it. It makes for simple meals when I don’t really know what I’m going to cook.

Just the other day, Ben came home from work for a few minutes before jetting back to work for an evening event. He was going to grab Subway on the way back to work but he had a bit of a sore throat.

So I convinced him to eat a quick dinner before he left again. I grabbed a bag of frozen shredded chicken out of the freezer and using that, I had homemade chicken noodle soup on the table in under 30 minutes. And he said his throat felt the best it did all day. The powers of homemade chicken noodle soup, my friends.

Overhead of soup in decorative orange bowl with handles.

Instead of noodles, for this soup I use farro. Farro is a wheat grain — I’d describe it as similar in texture to barley. I often use barley for a soup like this (see my chicken barley soup with kale and butternut squash) but for variety, I decided to go with farro.

Farro helps to thicken this soup and it also retains a slight crunch to it. Not crunchy crunch – just a good bite. (I’m sure that totalllly makes sense. You better make this soup. Then you’ll know what I’m talking about.)

Chicken soup for the soul. Enjoy!

If you love this, you’ll also love Instant Pot Chicken Noodle Soup or Instant Pot Chicken and Rice Soup.

Craving more soup? Try:

 

  • Slow cooker minestrone (with quinoa!)
  • Lentil soup with pasta
  • Instant Pot broccoli cheese soup
  • Creamy carrot ginger soup — vegan and Whole 30
  • Creamy tomato soup with whole wheat orzo
  • Roasted cauliflower soup with cheddar
  • 20 minute Italian turkey, bean and spinach soup (a reader favorite!)
  • Or if that isn’t enough, you can check out my entire archives of soup and stew recipes.

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Overhead of soup in decorative orange bowl with handles, garnished with sprig of parsley.
Recipe

Get the Recipe: Chicken Soup with Farro and Vegetables

4.47 from 28 votes
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
8 servings
Print Rate Recipe
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Chicken Soup with Farro and Vegetables – an easy, healthy and filling weeknight meal. You’ll love the texture of the farro in this soup.

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3-4 stalks celery, chopped
  • leaves from 2 sprigs fresh thyme (1/4 teaspoon to 1/2 teaspoon)
  • 1/4 cup minced fresh parsley
  • 1 bay leaf
  • 4 cups chopped or shredded cooked chicken
  • 4 cups reduced-sodium chicken broth
  • 2 cups water
  • [1 cup farro, rinsed]
  • salt and pepper to taste

Instructions

  • Heat oil in large pot over medium-high heat. When oil is hot, add onion, carrots, and celery and season with salt and pepper. Sauté until softened, about 5 minutes. Add chicken, thyme, bay leaf, parsley, broth, and water. Bring to a boil.
  • Add rinsed farro and return to a boil. Reduce to a low boil, cover and cook for 15 minutes or until farro is tender. Taste for seasonings. Add salt and pepper as necessary. Add water if it has become too thick (we love ours super thick, more like stew).
  • Remove bay leaf and serve.

Nutrition Information

Serving: 1cup, Calories: 245kcal, Carbohydrates: 13g, Protein: 20g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 8g, Cholesterol: 63mg, Sodium: 394mg, Fiber: 2g, Sugar: 3g

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Deanna says

    December 11, 2022 at 4:11 pm

    5 stars
    This has become one of my favorite soups – perfect comfort food!

    Reply
    • Rachel Gurk says

      December 12, 2022 at 7:59 am

      So happy to hear it! Thanks for leaving a review!

      Reply
  2. Barbara says

    March 15, 2022 at 11:30 am

    Seasoning was disappointing. It was better the second day, however, with a little heat added to spice it up.

    Reply
    • Rachel Gurk says

      March 16, 2022 at 12:12 pm

      Thanks for the feedback!

      Reply
  3. Judy says

    February 13, 2022 at 8:53 pm

    5 stars
    Very tasty and easy to make. Always looking for ways to add more whole grain and meat budget stretchers. I used the back, ribs, wings and part of the breast of a whole chicken. Boiled the pieces in water to make broth and cook the chicken. Toasted the farro with the onions, celery and carrots. Added fresh chard from the garden and topped with a sprinkle of Parmesan cheese.

    Reply
    • Rachel Gurk says

      February 14, 2022 at 11:28 am

      I’m so glad you liked it! Thank you for taking the time to leave a review!

      Reply
  4. Lorene says

    January 23, 2022 at 5:01 pm

    5 stars
    Made this today, I definitely will make again!

    Reply
    • Rachel Gurk says

      January 23, 2022 at 9:35 pm

      So glad you like it!

      Reply
  5. Trudy says

    December 14, 2020 at 3:07 pm

    Had farro in my cupboard and used (finally)….delicious…..thank you!

    Reply
    • Rachel Gurk says

      December 15, 2020 at 9:24 am

      So glad to hear it! I appreciate you taking the time to come back and leave a comment, means a lot!

      Reply
  6. Danielle Ambler says

    November 29, 2017 at 4:54 pm

    Have you ever tried this recipe in the slow cooker? How would you adjust it, if you did?

    Reply
    • Rachel Gurk says

      November 30, 2017 at 2:24 pm

      I have not, but I think it would probably work great!

      Reply
    • CW says

      February 11, 2019 at 10:45 pm

      I want to know that also

      Reply
      • Rachel Gurk says

        February 12, 2019 at 9:04 am

        I haven’t tried it but it would probably work. Let me know if you try it! I think the farro will take 2-3.5 hours to cook in the slow cooker, but like I said, I haven’t tried it so I can’t make promises. I’d love to hear how it turns out if you do it!

        Reply
  7. Maureen says

    March 16, 2015 at 11:53 am

    THIS IS FANTASTIC!!

    Reply
  8. heather @french press says

    January 16, 2015 at 11:51 am

    I’m pretty sure my kids could live on chicken soup alone all winter, and it doesn’t even get very cold here :)

    Reply
  9. Alisa @ Go Dairy Free says

    January 16, 2015 at 11:41 am

    I actually have a bag of unopened farro in the cupboard that I had no idea what to do with. I love barley, so I’m excited to try it now!

    Reply
    • Rachel Gurk says

      January 18, 2015 at 3:17 pm

      Hope you love it!

      Reply
  10. Sues says

    January 16, 2015 at 7:54 am

    This is a fully loaded beautiful-looking chicken soup! I love all the colorful veggies :)

    Reply
  11. Lisa @ Garnish with Lemon says

    January 16, 2015 at 7:47 am

    We eat all the soup in the winter! Farro in soup is such a great variation! Pinned!

    Reply
  12. Taylor @ Food Faith Fitness says

    January 16, 2015 at 7:31 am

    It’s been getting all sorts of cold here too..and I actually have yet to make ONE SINGLE SOUP!
    But, this looks like THE place to start. Loving that farro! Pinned!

    Reply

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