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You are going to love Creamy Chicken and Farro Soup! This easy-to-make recipe brings together tender chicken and veggies, hearty farro, and a creamy broth with a hint of herbs. It's a comforting, nutritious, and flavorful soup, making it the perfect addition to your cozy meal rotation. Best of all, it's made in just one pot!
This delicious recipe plays on two top-rated chicken soup recipes: chicken noodle soup and chicken and rice soup. Listen, I love those two soups too, but sometimes you need a bit of change! You will find it in this creamy chicken and farro soup.
Two things really make this soup special:
- Farro instead of noodles or rice. You might not be as familiar with this ingredient, but once you try it, you will be hooked. It's a member of the wheat family and is considered a whole grain. This means it has more fiber, protein, vitamins, and minerals than noodles or white rice.
Farro has a chewy texture that holds up well in liquid, providing a satisfying and hearty element to the soup. It doesn't become overly soft or mushy, in other words, it's a perfect ingredient in soup. If you'd like to learn more about farro, you can check out: "What is Farro and How is it Used?"
- Herbs De Provence seasoning blend. Herbs de Provence is a comforting spice blend that usually includes thyme, rosemary, bay leaves, marjoram, fennel seeds, and lavender. It's fragrant and fresh and elevates this soup recipe to new heights!
This sounds like a super fancy seasoning blend that would be hard to find, but check your grocery store's seasoning aisle. I bet it's there!
If not, it is available online here. (As an Amazon affiliate, I earn from qualifying purchases, at no cost to you. Thanks for supporting The Incredible Bulks).
Enough talk, let's make this soup!
Ingredients
- olive oil
- butter
- flour
- carrots
- medium onion
- celery
- garlic cloves
- cubed or shredded chicken*
- farro
- chicken broth**
- bay leaf
- parsley
- herbs de provence seasoning blend
- Milk***
- salt and black pepper
*A note on chicken
When I make this soup I love to use leftover rotisserie chicken. You could also use skinless chicken breasts or skinless chicken thighs that have been cooked and shredded.
*A note on chicken
When I make this soup I love to use leftover rotisserie chicken. You could also use skinless chicken breasts or skinless chicken thighs that have been cooked and shredded.
**A note on chicken broth
Using a great chicken broth is key to making soup out of this world delicious. It's like the backbone of the soup. Sure, you can use canned chicken stock or broth and it will still be a good soup. But if you're looking to make your soup more flavorful, it starts with a high-quality broth. If you want the highest quality, you can make your own chicken broth by slowly cooking a whole chicken on the stove, in a slow cooker, or in an instant pot.
I have to admit that I have never made time to try that method out. Instead, I love to use Better Than Bouillon Roasted Chicken Base to make my broth. It adds a whole high layer of flavor to any recipe I use it in. I usually get the reduced sodium variety. This isn't a sponsored post or anything, I just really love all the Better Than Bouillon products I've tried and believe they make my dishes taste better than any other broth or bouillon cubes. I highly recommend using it for this soup.
***A note on milk
This recipe can use milk, half and half, or whipping cream. Milk has less fat and calories, but whipping cream is so creamy and delicious. Half and half is the middle ground. I usually just use whatever I have on hand.
Instructions
1. Start by cutting the carrots, celery, and onions into bite-sized pieces. In a large pot or Dutch oven, melt the butter and olive oil over medium-high heat. Add the veggies into the butter mixture and saute until just tender, about 5 minutes. Add the garlic and saute for 30 more seconds.
2. Add the flour to the veggies and stir until they are all coated with a floury paste. Slowly add the liquids, stirring constantly to help disperse the flour.
3. Next, add the farro and remaining spices and bring the contents of the pot to a boil. Once it's boiling, turn down the heat and simmer for 25-30 minutes, or until the farro grains are tender. Stir occasionally to prevent scorching.
4. Once the farro is tender, stir in the cooked chicken pieces and your soup is ready to serve!
Storage
Any leftover soup should be stored in an airtight container in the refrigerator for 3-4 days. The soup can thicken up in storage (which is actually delicious), but you can add more milk or broth to loosen it up if you'd like. You can reheat it on the stove or in the microwave.
This soup can also easily be frozen. Before sticking it in the freezer, you'll want it to cool down completely to prevent freezer burn. If stored in a freezer-friendly container, it will last up to 6 months.
For best results, the soup should be unfrozen slowly. I recommend thawing it in the fridge for 24 hours and then reheating it on the stove.
Nutrition
Not only is Creamy Chicken and Farro Soup extremely comforting, but it's also packed with nutrition. Here are some ways it is nutritious:
- Nutrient-rich: Between the veggies and the farro, you are consuming a lot of essential nutrients in this soup, like vitamins A, B, C, and K, magnesium, zinc, potassium, and more.
- High in fiber: Farro contains a significant amount of dietary fiber, which can aid digestion, help regulate blood sugar levels, and contribute to a feeling of fullness, which may assist in weight management.
- Protein: Chicken is obviously a great source of protein in the soup, but farro is also a plant-based source of protein. Protein is essential for the body's growth, repair, and maintenance of tissues.
Here is the nutrition label for this soup:
FAQ
I think the most important part of a good soup is its base, aka the broth you use. You want to use a high-quality chicken broth, like this homemade recipe, or "Better than Bouillon."
Adding more veggies also contributes a lot of flavor to the soup. You can add an extra amount of your favorite seasoning to soup to give it more flavor.
Absolutely! You'll want it to cool down completely before putting it in the freezer to prevent freezer burn. If stored in a freezer-friendly container, it will last up to 6 months.
For best results, the soup should be unfrozen slowly. I recommend thawing it in the fridge for 24 hours and then reheating it on the stove.
Related
Looking for other recipes like this? Try these:
I hope you've enjoyed this Creamy Chicken and Farro soup recipe! Let me know how you're turned out in the comments!
✌️Ems
Recipe
Creamy Chicken and Farro Soup
Ingredients
- 3 tablespoon olive oil
- 3 tablespoon butter
- 3 tablespoon flour
- 4 carrots peeled and cut into thin slices
- 4 celery stalks cut into thin slices
- 1 large onion diced
- 2 garlic cloves minced
- ¾ cup uncooked farro
- 3 cups reduced sodium chicken broth
- 3½ cups milk
- 3 dried bay leaves
- 2 tsp Herbs de Provence
- 2 cups cooked chicken shredded or cubed
Instructions
- Start by cutting the carrots, celery, and onions into bite-sized pieces. In a large pot or Dutch oven, melt the butter and olive oil over medium-high heat. Add the veggies into the butter mixture and saute until just tender, about 5 minutes. Add the garlic and saute for 30 more seconds.3 tbsp olive oil, 3 tbsp butter, 4 carrots, 4 celery stalks, 2 garlic cloves, 1 large onion
- Add the flour to the veggies and stir until they are all coated with a floury paste. Slowly add the liquids, stirring constantly to help disperse the flour.3 tbsp flour, 3 cups reduced sodium chicken broth, 3½ cups milk
- Next, add the farro and remaining spices and bring the contents of the pot to a boil. Once it's boiling, turn down the heat and simmer for 25-30 minutes, or until the farro grains are tender. Stir occasionally to prevent scorching.¾ cup uncooked farro, 2 tsp Herbs de Provence, 3 dried bay leaves
- Once the farro is tender, stir in the cooked chicken pieces and your soup is ready to serve!2 cups cooked chicken
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