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A steaming bowl of chicken farro soup with shredded chicken, carrots, and greens.
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Easy High-Protein Chicken Farro Soup

Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Servings: 6 servings
Calories: 380kcal

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.