When the wind picks up, your kitchen should feel like a sanctuary. This chicken farro soup is the ultimate hug in a bowl for those chilly winter evenings. It is hearty, warming, and exactly what your family needs after a long day.
You get lean protein, chewy grains, and fresh veggies all at once. It delivers a nutritionally dense meal that tastes like it simmered for hours. Best of all, it comes together quickly enough for any busy weeknight.
Why This Recipe Is a Winner
This recipe is a total lifesaver for busy families. It is packed with protein to keep everyone full and satisfied. The pearled farro adds a wonderful chewy texture that kids actually enjoy. It is much more filling than your standard noodle soup.
It is also a champion for your weekly meal prep routine. The flavors actually improve after a day in the fridge. You can make a big batch on Sunday and have healthy lunches all week long. It is budget-friendly and uses simple pantry staples you likely already have.
Simple Method
You do not need to be a pro chef to master this dish. Everything happens in one single pot for easy cleanup. You simply sauté your aromatics and let the broth do the hard work. Even if you are new to cooking grains like farro, this process is foolproof. You will love how effortless and rewarding it feels to serve.
Ingredients You’ll Need
Fresh vegetables and wholesome grains make this soup shine. Use low-sodium broth to keep the salt levels just right for your family.
- 1 tablespoon extra-virgin olive oil
- 1 large yellow onion, diced
- 2 large carrots, peeled and sliced into rounds
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup pearled farro, rinsed
- 8 cups low-sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 2 cups packed baby spinach or chopped kale
- 1 tablespoon fresh lemon juice
Step-by-Step
- Heat the olive oil in a large Dutch oven or stockpot over medium heat.
- Add the onion, carrots, and celery. Sauté for 6 to 8 minutes until the vegetables have softened.
- Add the minced garlic and cook for 60 seconds until fragrant.
- Place the whole chicken breasts, rinsed farro, chicken broth, thyme, oregano, salt, and pepper into the pot.
- Bring the mixture to a boil, then immediately reduce the heat to a low simmer.
- Cover and cook for 25 to 30 minutes, or until the farro is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken breasts from the pot and transfer to a cutting board. Shred the meat using two forks.
- Return the shredded chicken to the pot and stir in the spinach and lemon juice.
- Simmer for an additional 2 minutes until the greens are wilted. Taste and adjust seasoning with additional salt or pepper as needed.
Best Ways to Enjoy It
Serve this soup warm in your favorite deep bowls. A squeeze of fresh lemon at the end really brightens the savory broth. Pair it with a slice of crusty whole-grain bread for dipping. It is the perfect meal for a cozy night in with your loved ones. Set the table, light a candle, and enjoy the comfort.
Keep It Fresh
Store any leftovers in an airtight container in the fridge. This soup stays fresh and delicious for up to four days. If the farro soaks up too much liquid, just add a splash of broth when reheating. You can also freeze this soup for up to three months. Thaw it overnight in the fridge before warming it on the stove.
Recipe Tips
- Don’t skip rinsing the farro to remove excess surface starch.
- Avoid overcooking the farro so it keeps a pleasant, chewy bite.
- Use a rotisserie chicken to save even more time on busy nights.
- Add a Parmesan rind to the broth for an extra layer of savory depth.
- Double the batch for a stress-free meal prep Sunday.
- Swap spinach for kale if you want a heartier green that holds up well.
- Always taste the broth before serving to ensure the salt is perfect.
Ways to Switch It Up
- Swap chicken breasts for boneless thighs for a richer flavor.
- Make it vegetarian by using chickpeas and vegetable broth instead.
- Use pearl barley if you cannot find farro at your local store.
- Add a pinch of red pepper flakes for a little winter heat.
FAQs
Can I make this in a slow cooker?
Yes, you certainly can. Add everything except the greens and lemon juice to the crockpot. Cook on low for 6 to 7 hours before shredding the chicken.
What if I can’t find pearled farro?
Pearled farro cooks the fastest. If you use whole farro, you will need to increase the simmer time. Check the package directions for specific timing.
Is this soup kid-approved?
Absolutely! The mild flavors and fun, chewy grains are usually a hit. You can chop the greens very small to make them less noticeable for picky eaters.
I hope this cozy chicken farro soup brings warmth to your table this winter. It is a simple way to nourish your family with love and good ingredients. Happy cooking!
— Lidia
Ingredients
- 1 tablespoon extra -virgin olive oil
- 1 large yellow onion, diced
- 2 large carrots , peeled and sliced into rounds
- 2 stalks celery , diced
- 3 cloves garlic , minced
- 1.5 pounds boneless , skinless chicken breasts
- 1 cup pearled farro, rinsed
- 8 cups low -sodium chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 2 cups packed baby spinach or chopped kale
- 1 tablespoon fresh lemon juice
Instructions
- Heat the olive oil in a large Dutch oven or stockpot over medium heat.
- Add the onion, carrots, and celery. Sauté for 6 to 8 minutes until the vegetables have softened.
- Add the minced garlic and cook for 60 seconds until fragrant.
- Place the whole chicken breasts, rinsed farro, chicken broth, thyme, oregano, salt, and pepper into the pot.
- Bring the mixture to a boil, then immediately reduce the heat to a low simmer.
- Cover and cook for 25 to 30 minutes, or until the farro is tender and the chicken reaches an internal temperature of 165°F (74°C).
- Remove the chicken breasts from the pot and transfer to a cutting board. Shred the meat using two forks.
- Return the shredded chicken to the pot and stir in the spinach and lemon juice.
- Simmer for an additional 2 minutes until the greens are wilted. Taste and adjust seasoning with additional salt or pepper as needed.
