How to Make Delicious Chicken and Farro Soup Easily

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Christina Flores

· 2 min read

Healthy Food Recipes: Chicken and Farro Soup

Prep Time: 15 minutes

Cook Time: 45 minutes

Additional Time: 10 minutes

Total Time: 1 hour 10 minutes

Servings: 6


  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 2 carrots, peeled and sliced
  • 2 celery stalks, sliced
  • 1 pound boneless, skinless chicken breasts, cubed
  • 6 cups low-sodium chicken broth
  • 1 cup uncooked farro
  • 2 bay leaves
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried rosemary
  • Salt and black pepper to taste
  • 1/4 cup fresh parsley, chopped

Steps to Cook:

  1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes until translucent.
  2. Add the minced garlic and sauté for an additional minute, stirring constantly to prevent burning.
  3. Add the sliced carrots and celery to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are slightly softened.
  4. Add the cubed chicken to the pot and cook for 3-4 minutes, stirring frequently, until the chicken is lightly browned.
  5. Pour in the chicken broth and add the uncooked farro, bay leaves, dried thyme, and dried rosemary. Stir to combine.
  6. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 30-35 minutes, or until the farro is tender and the chicken is cooked through.
  7. Remove the bay leaves from the soup.
  8. Season the soup with salt and black pepper to taste.
  9. Stir in the chopped fresh parsley just before serving.

Cook’s Note:

  • Farro is an ancient grain that has a nutty, slightly chewy texture. It’s a great source of fiber, protein, and minerals. If you can’t find farro, you can substitute with pearl barley or whole wheat berries.
  • For a heartier soup, you can add diced potatoes or other vegetables of your choice along with the carrots and celery.
  • To make this soup vegetarian or vegan, simply omit the chicken and use vegetable broth instead of chicken broth.
  • This soup can be made in advance and stored in the refrigerator for up to 4 days or in the freezer for up to 3 months. Reheat gently on the stovetop or in the microwave before serving.

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About Christina Flores

Hi, I am Christina Flores, author of I'm passionate about creating delicious and nutritious recipes to help people lead healthier lives. Join me on this culinary journey as we explore the world of healthy eating together!