Do You Cook Farro Before Adding It to Chicken Farro Soup?

No. For this Chicken Farro Soup, rinsed uncooked farro goes directly into the pot with the chicken, broth, water, and seasonings. It cooks while the soup simmers, absorbing the savory flavors of the broth and herbs. After about 30 minutes of simmering, check the farro for tenderness. It should be cooked through while retaining its pleasantly chewy texture.

Can You Freeze Chicken Farro Soup?

Yes. Chicken Farro Soup can be frozen for up to three months in an appropriate freezer-safe container. Allow the soup to cool before storing it, and leave some room in the container for expansion. For best results, thaw frozen soup overnight in the refrigerator. Reheat it in a saucepan over medium heat or warm individual portions in the microwave. Farro absorbs liquid during storage, so thawed soup may be thicker than when freshly prepared. Add chicken broth or water while reheating until you reach your preferred consistency.

How Long Does Chicken Farro Soup Last in the Refrigerator?

Leftover Chicken Farro Soup can be refrigerated in a covered container for up to three days. The farro will continue absorbing broth during this time, making the soup thicker. When you are ready to eat it, add a small amount of water or chicken broth before or during reheating. Stir well and add more liquid as necessary until the soup has the consistency you want.

Easy Chicken Farro Soup for a Hearty Dinner

Name: Chicken Farro Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 cup diced onion (about 1 medium onion); 1 cup diced carrots (about 2 large carrots); 1 cup diced celery (about 3 celery stalks); 1/2 teaspoon kosher salt, plus more to taste; 1/4 teaspoon coarse ground black pepper, plus more to taste; 2 cloves garlic, minced; 4 cups reduced-sodium chicken broth; 2 cups water or additional chicken broth; 1 1/2 pounds boneless skinless chicken breasts (about 3 breasts); 1 tablespoon dried parsley; 1/2 teaspoon dried thyme leaves; 1 bay leaf; 1 cup farro, rinsed

Description

Chicken Farro Soup is a hearty one-pot meal made with tender chicken breast, chewy farro, carrots, celery, onion, garlic, herbs, and savory chicken broth. It is an easy and satisfying soup for weeknight dinners, meal prep, or chilly days.

Ingredients

Scale

1 tablespoon olive oil
1 cup diced onion (about 1 medium onion)
1 cup diced carrots (about 2 large carrots)
1 cup diced celery (about 3 celery stalks)
1/2 teaspoon kosher salt, plus more to taste
1/4 teaspoon coarse ground black pepper, plus more to taste
2 cloves garlic, minced
4 cups reduced-sodium chicken broth
2 cups water or additional chicken broth
1 1/2 pounds boneless skinless chicken breasts (about 3 breasts)
1 tablespoon dried parsley
1/2 teaspoon dried thyme leaves
1 bay leaf
1 cup farro, rinsed

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Instructions

Heat the olive oil in a large pot over medium-high heat. Add the onion, carrots, and celery. Season with salt and black pepper and sauté for about 5 minutes, or until the vegetables begin to soften.
Add the minced garlic and cook for 1 minute, stirring constantly to prevent it from burning.
Add the chicken broth, water, chicken breasts, dried parsley, thyme, bay leaf, and rinsed farro. Stir to combine and bring the soup to a boil.
Reduce the heat to low to maintain a gentle simmer. Cover and cook for about 30 minutes, stirring occasionally, until the farro is tender and the chicken is completely cooked through.
Remove and discard the bay leaf. Transfer the chicken to a plate or cutting board and shred it with two forks or dice it into bite-sized pieces.
Return the chicken to the pot and stir to combine. Taste and adjust the salt and pepper as needed.
If the soup is thicker than desired, stir in additional water or chicken broth until it reaches your preferred consistency. Serve hot.

Notes

Reduced-sodium chicken broth is recommended because it makes it easier to control the final salt level. Taste the soup near the end of cooking and adjust the seasoning as needed.
Farro continues to absorb liquid as the soup rests, so leftovers will become thicker. Add water or chicken broth when reheating to loosen the soup.
Store leftovers in a covered container in the refrigerator for up to 3 days.
Chicken Farro Soup can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.
Reheat individual portions in the microwave or warm the soup in a saucepan over medium heat.
For easier meal prep, dice the onion, carrots, and celery the night before and refrigerate them in a covered container.
Farro contains gluten, so this recipe is not gluten-free.

Prep Time: 10 minutes
Cook Time: 30 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1/6 of recipe
Calories: 293 kcal
Sugar: 3 g
Sodium: 701 mg
Fat: 6 g
Saturated Fat: 1 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 28 g
Fiber: 5 g
Protein: 32 g
Cholesterol: 84 mg