Best Chicken and Farro Soup Recipe

There’s something so comforting about a bowl of chicken soup, and this version with farro takes it to a whole new level of satisfying. On chilly evenings, I love having a pot of this simmering away on the stove while I help the kids with homework. The nutty farro adds such a nice texture and makes the soup feel more filling than traditional noodles.

I started making this soup a few years ago when I was looking for ways to switch up our usual chicken soup routine. Now it’s become one of our family’s most-requested meals during the colder months. The best part? It’s a complete meal in one pot, which means less cleanup (always a win in my book). Plus, it reheats beautifully, so I often make a double batch to have leftovers for busy weeknight dinners.

What Kind of Farro Should I Use?

You’ll typically find three types of farro at the store: pearled, semi-pearled, and whole. For this soup recipe, pearled farro is your best bet since it cooks up in about 20-25 minutes and doesn’t require pre-soaking. Semi-pearled and whole farro take longer to cook (up to 40 minutes or more) and while they offer slightly more nutrition, they’re not necessarily worth the extra cooking time in a soup like this. If you’re not sure which type you have, check the cooking instructions on the package – pearled farro will have the shortest cooking time listed. Just remember that farro keeps its pleasant chewy texture even when fully cooked, so don’t worry if it seems a bit firm when you test it.

Options for Substitutions

This cozy soup recipe is pretty adaptable – here are some handy swaps you can try:

• Farro: If you can’t find farro, try pearl barley or wheat berries – they have a similar chewy texture. Just adjust cooking time according to package directions. Brown rice works too, though the texture will be slightly different.
• Chicken: Already have turkey on hand? That works great too! You could even use rotisserie chicken to save time. For a vegetarian version, try adding white beans or chickpeas instead.
• Milk: Feel free to use any milk you have – whole, 2%, or even non-dairy options like unsweetened almond or oat milk. For extra richness, you could use half-and-half.
• Fresh herbs: If you don’t have fresh thyme and sage, use dried herbs instead. The rule of thumb is to use 1/3 of the amount called for fresh herbs when using dried (1 teaspoon dried thyme, 3/4 teaspoon dried sage).
• Plain flour: For a gluten-free option, use rice flour or cornstarch (use 2 tablespoons instead of 1/4 cup). Just be sure to mix it with cold liquid first to prevent lumps.

Watch Out for These Mistakes While Cooking

The biggest challenge when making chicken and farro soup is getting the timing right – adding the farro too late can result in other ingredients becoming overcooked while waiting for the grain to soften. For best results, cook the farro separately in chicken broth until it’s tender but still has a slight bite, then add it to your soup near the end. Another common mistake is rushing the roux (butter and flour mixture) – take your time and cook it for at least 2-3 minutes to avoid a raw flour taste in your finished soup. When adding milk to your soup, make sure to do it gradually while stirring constantly to prevent lumps from forming, and keep the heat at medium-low to avoid scalding. For the most flavorful result, don’t skip sautéing the vegetables until they’re properly softened – this step usually takes about 8-10 minutes and builds a crucial flavor foundation for your soup.

What to Serve With Chicken and Farro Soup?

This hearty soup is practically a meal on its own, but a few simple sides can make it even better! A chunk of crusty sourdough bread or warm dinner rolls are perfect for soaking up the creamy broth. For some extra veggies, try serving a light mixed green salad with a simple lemon vinaigrette – the bright, fresh flavors balance nicely with the rich soup. If you want to keep things super simple, some crackers or a slice of buttered cornbread would work great too. Just remember to serve the soup piping hot with whatever sides you choose!

Storage Instructions

Keep Fresh: This cozy chicken and farro soup will stay good in an airtight container in the fridge for up to 4 days. The farro might soak up some of the liquid as it sits, which is totally normal – just add a splash of broth when reheating if needed.

Freeze: Want to save some for later? Let the soup cool completely, then pour it into freezer-safe containers or bags, leaving a bit of space for expansion. It’ll keep well in the freezer for up to 3 months. The texture of the farro might change slightly after freezing, but it’ll still taste great!

Reheat: To warm up your soup, simply heat it on the stovetop over medium-low heat, stirring occasionally. Or pop it in the microwave in 1-minute intervals, giving it a good stir between each. If it’s too thick, just thin it out with some extra broth or milk until it reaches the consistency you like.

Preparation Time	10-15 minutes
Cooking Time	45-55 minutes
Total Time	55-70 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1500-1700
• Protein: 90-100 g
• Fat: 90-100 g
• Carbohydrates: 150-160 g

Ingredients

For the soup base:

• 3/4 cup uncooked farro (Bob’s Red Mill is my favorite for its texture)
• 1 tbsp olive oil
• salt
• 4 cups chicken broth
• 2.5 to 3 cups cooked chicken, shredded (from a rotisserie chicken for ease)
• pepper

For the thickening mixture:

• 1 yellow onion, chopped (about 1/2-inch pieces)
• 1 tbsp finely chopped thyme
• 2 celery sticks, chopped
• 2 tsp finely chopped sage
• 1/2 stick unsalted butter
• 1 large carrot, chopped
• 1/4 cup plain flour
• 1.5 cups milk (whole milk for a richer soup)
• 2 garlic cloves, finely chopped (freshly minced for best flavor)

Step 1: Toast the Farro

Pour oil into a large pot and place it over medium-high heat.

Add the farro and toast it for 1 minute, stirring continuously.

Season with salt and pepper to enhance the flavor as it toasts.

Step 2: Cook the Farro

Pour the stock into the pot with the toasted farro and bring the mixture to a boil.

Once boiling, reduce the heat to medium and let it simmer for about 20 minutes, allowing the farro to soak up the flavors of the stock.

Step 3: Sauté the Vegetables

While the farro is simmering, place butter in a large saucepan and melt it over medium-high heat.

Add onion, celery, carrots, and garlic.

Season with salt and pepper, and sauté for 4 to 5 minutes until the vegetables start to turn translucent.

Add thyme and sage, then continue to sauté for another minute, allowing the herbs to release their aroma.

Step 4: Create the Thickening Mixture

Stir the flour into the sautéed vegetables and cook for about 2 minutes, stirring continuously to eliminate the raw flour taste and any dry flour pockets.

Whisk the milk into the vegetable-flour mixture, stirring until smooth and free of lumps.

Reduce the heat to medium-low and simmer for 3 to 4 minutes, or until the mixture thickens enough to coat the back of a wooden spoon.

Step 5: Combine and Simmer the Soup

Transfer the thickened vegetable mixture into the pot with the farro and stock, stirring to combine.

Add shredded chicken to the soup and season with salt and pepper to taste.

Let the soup simmer for an additional 20 to 25 minutes, allowing it to thicken and the farro to cook through completely.

Adjust the seasoning as needed.

Step 6: Serve and Enjoy

Once the soup has thickened and the flavors have melded together, it’s ready to serve.

Ladle the soup into bowls, garnish as desired, and enjoy your comforting bowl of farro and chicken soup.