This chicken soup with farro is made with chicken thighs, chicken stock, carrots, farro, and Italian seasoning for a fun twist on a classic recipe.
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When the weather calls for cozy meals or you’re simply craving a nourishing dinner, this chicken farro soup is the perfect choice. Packed with tender diced chicken, nutty farro, and vegetables, this soup is a tasty twist on the classic chicken noodle. This farro soup is sure to become a weeknight favorite.
For more cozy soup recipes, try my mushroom and lentil soup and my slow cooker buffalo chicken chili this soup season.
Recipe Highlights
- Farro: This ancient grain gives a chewy, hearty texture and nutty flavor, making it more satisfying than pasta or white rice. Farro is high in fiber with more fiber than white rice or brown rice.
- Comforting and versatile: A clear broth base with boneless chicken thighs ensures a comforting dish you can tweak to your taste. Add corn, cream, lemon, or whatever your heart desires.
- Easy recipe: You boil the raw chicken and the farro directly in the pot, so you don't need multiple dishes. This is a one-pot wonder!
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Ingredients
- Olive oil: For sautéing the veggies.
- Yellow onion: Diced.
- Carrots: Large carrots, peeled and sliced (or diced).
- Celery: Sliced.
- Garlic: Minced.
- Chicken broth: Chicken broth or chicken stock.
- Italian seasoning: Typically a blend of basil, oregano, thyme, rosemary, and marjoram.
- Salt: Enhances the overall flavor. You can add more or less salt to your personal preferences.
- Chicken thighs: Boneless skinless chicken thighs. Dark meat is perfect for this recipe because it cooks in about the same time as the farro.
- Farro: An ancient grain with a nutty flavor, a chewy texture, and high fiber. You can typically find farro on the same aisle as rice, quinoa, and beans.
See the recipe card for quantities.
Instructions
In a large pot, heat the olive oil over medium heat. Add the diced onion and sliced carrots and celery, cooking until the onion is translucent, about 5 minutes. Add the minced garlic and sauté 1-2 minutes more or until fragrant.
Add the chicken broth, Italian seasoning, and salt (to taste). Increase the heat to medium-high to bring the soup to a boil.
Add the chicken thighs (whole) and farro, submerging in the liquid. Reduce the head to low, cover, and simmer for about 20, stirring occasionally until the chicken thighs are cooked through (165°F or 73.9°C) and the farro is tender. Tip: You can remove the chicken early if it comes to temp faster than the farro cooks.
Remove the cooked chicken thighs and shred with two forks or diced into bite-sized cubes. Return to pot. Taste and adjust the seasoning as needed.
Substitutions
- Yellow onion: I prefer yellow onion and white onion for soups, but shallots can also work.
- Chicken broth: Broth can be substituted with stock, vegetable broth, or a mix of water and bouillon cubes or chicken base.
- Italian seasoning: Replace with a mix of dried oregano, basil, thyme, and rosemary.
- Chicken thighs: Chicken thighs really are the best option for this soup because boneless chicken breasts may overcook and become dry. You can always temp chicken breast as it cooks and remove it early OR replace the raw chicken with cooked chicken, just add it in at the end.
Variations
- Chicken and rice soup: Try this soup with shredded chicken breast and long grain white rice.
- Chicken and wild rice soup: Creamy chicken and wild rice soup made with chicken stock, whole milk, and heavy cream.
- Chicken and brown rice soup: Made with rotisserie chicken and brown rice.
Equipment
- Large pot - To make your soup, you'll want a large 6-quart pot. I use a Lodge 6 Quart Enameled Cast Iron Dutch Oven.
- Tongs - To add and remove the chicken thighs.
- Cutting board and chef's knife - To prepare your veggies.
- Meat thermometer - To temp the chicken.
Storage
Fridge: To store leftover soup, allow it to cool to room temperature before transferring it to an airtight container. In the refrigerator, the soup will stay fresh for up to 4 days. The farro will absorb more liquid, but it will not become mushy.
Freezer: You can freeze the soup. Once cooled completely, portion it into freezer-safe containers or heavy-duty freezer bags, laying the bags flat in the freezer to save space. The soup can be frozen for up to 3 months.
Reheating: When reheating refrigerated soup, warm it in a pot over medium-low heat or cover and microwave for one to two minutes. For frozen soup, thaw it overnight in the refrigerator before reheating.
Top Tips
To avoid overcooked or undercooked chicken, temp the meat using a meat thermometer. If the chicken reaches 165°F (73.9°C) before the farro is tender, you can remove the meat early while the farro finishes cooking.
To temp meat with a meat thermometer, insert the probe into the thickest part of the meat. Wait a few seconds for the temperature to stabilize and check that it matches the recommended safe cooking temperature for the type of meat you're preparing.
FAQ
Yes, you can substitute boneless, skinless chicken breasts for chicken thighs. However, keep in mind that chicken breasts may cook faster and can dry out if overcooked. To prevent this, be sure to check the internal temperature and remove the chicken once it reaches 165°F (74°C).
Yes, this soup can be made ahead of time! In fact, it often tastes even better the next day as the flavors meld together.
Related
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📖 Recipe
Easy Chicken Soup with Farro
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion diced
- 2 medium carrots peeled and sliced
- 1 celery stalk sliced
- 4 cloves garlic minced
- 6 cups chicken broth
- ½ teaspoon Italian seasoning
- ½ teaspoon salt or to taste
- 1 pound boneless skinless chicken thighs about 4 thighs*
- 1 cup farro uncooked
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sliced carrots and celery, cooking until the onion is translucent, about 5 minutes. Add the minced garlic and sauté 1-2 minutes more or until fragrant.
- Add the chicken broth, Italian seasoning, and salt (to taste). Increase the heat to medium-high to bring the soup to a boil.
- Add the chicken thighs (whole) and farro, submerging in the liquid. Reduce the head to low, cover, and simmer for about 20, stirring occasionally until the chicken thighs are cooked through (165°F or 73.9°C) and the farro is tender.
- Remove the cooked chicken thighs and shred with two forks or diced into bite-sized cubes. Return to pot. Taste and adjust the seasoning as needed.
Video
Notes
Nutrition
Food safety
- Wash hands and utensils: Always wash your hands with soap and water before and after handling raw chicken. Clean any utensils, cutting boards, or surfaces that come into contact with raw chicken to prevent cross-contamination.
- Cool soup before storing: To prevent bacterial growth, allow your soup to cool to room temperature within 2 hours before transferring it to the fridge or freezer.
- Store in airtight containers: Use airtight containers to store soup to keep it fresh and prevent contamination. Make sure the lid is secure to avoid spills and preserve flavor.
Kelsey Smith says
I hope you all love my recipe. I love farro because it's chewy and has a little more fiber than white or brown rice. I love that the chicken thighs and farro cook at the same time in the pot, making this an easy one-dish meal. Enjoy!