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creamy_chicken_farro_soup I hope everyone had a lovely holiday season! Whether you celebrated it or not, I hope it was a relaxing time for all. I got to see my new nephew again and it was AH-MAZING! It’s incredible to see how big he’s gotten in a short 1 1/2 months! Dexter (my dog) is still not thrilled about losing his spot as the only “child” in the family, but I think once Dylan gets a little older they’ll be best buds. :)

Although I was sad to leave my little nephew and rest of my family to head back to LA, I’m a little relieved the holidays are at an end. There’s so much pressure during the holidays cooking and baking, it’s nice to get back to simple, cozy winter dishes. Today we have a pretty simple, but totally full flavored recipe for you all, our creamy chicken and farro soup…basically our twist on creamy chicken and rice soup, but a teensy-tiny bit healthier. We use milk instead of cream and we’ve swapped the rice out for farro. I just love the hearty texture and nutty flavor of farro, its so good and so filling!

This recipe makes quite a large batch, but it freezes well (it will be a little thinner and need to be re-seasoned a little bit, if frozen and defrosted) which is great, because we (some more than others) have a few more chilly months ahead of us! Enjoy! xx, Jenny chicken_farro_souptif

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Creamy Chicken and Farro Soup
Makes 3 quarts

Ingredients:
2 tablespoon extra virgin olive oil
3/4 cups dry farro
4 cups chicken stock
1/2 cup (1 stick) unsalted butter
1 yellow onion, diced
2 celery ribs, diced
1 large carrot, peeled and diced
2 garlic cloves, minced
1 tablespoon minced thyme
2 teaspoons minced sage
1/3 cup all purpose flour
1 1/2 cups whole milk
2 ½ to 3 cups cooked and shredded chicken
salt and pepper to taste

Directions:
1. Pour oil into a large pot and place over medium-high heat. Add farro and toast for 1 minute. Season with salt and pepper.
2. Add stock and bring to a boil. Once mixture comes to a boil, reduce heat to medium and continue to simmer (about 20 minutes).
3. While farro and stock simmers, place butter in a large saucepan and melt over medium-high heat.
4. Add onion, celery, carrots, and garlic, season with salt and pepper and sauté for 4 to 5 minutes or until vegetables begin to turn translucent. Add thyme and sage and continue to sauté for 1 minute.
5. Stir in flour and cook for about 2 minutes, continuing to stir, to remove the raw flour flavor as well as any dry flour pockets.
6. Whisk milk into the vegetable-flour mixture and stir until no lumps remain. Reduce heat to medium-low and simmer for 3 to 4 minutes or until the mixture begins to thicken.
7. Once the mixture is thick enough to coat the back of a wooden spoon, transfer mixture to the farro and stock mixture and stir to combine. Add shredded chicken and Season with salt and pepper.
8. Simmer soup for about 20 to 25 minutes or until the soup thickens, and farro is cooked through. Adjust seasonings and serve.

 /   /   /  20 Comments
  1. Shaz Not Specified Not Specified

    If farro isn’t available and we were to use brown rice, would the quantity be the same…thanks Jenny and happy new year!

  2. Cheese and Chinese Not Specified Not Specified

    Yummy! I’ve never cooked with farro but this looks amazing, got to try it..

  3. Libby Not Specified Not Specified

    Oh yes, I’m making this right away.

  4. Marta @ What should I eat for breakfast today Not Specified Not Specified

    This year I spent Holiday only with my partner and little one. It was a relief, but I missed all this business around :)

  5. Tori Not Specified Not Specified

    Yes please! This soup is killing it! I just want to dive into a bowl of it, like NOW!

  6. Catie Not Specified Not Specified

    a) This looks so delicious and warm and comfy and homey. This sounds absolutely perfect for this cold weather we are getting in Kentucky. It is going on the menu this week!

    b) I have a dog named Dexter, too! He has 5 human cousins, from 5 months to 12 years old. He especially loves the ones who throw ball for him! Here are a million photos of him in Instagram: https://www.instagram.com/dexter_mcbutts/

  7. PINGBACK: Friday Roundup | A Life Well Consumed

  8. Ashley Not Specified Not Specified

    This looks phenomenal! Question: About how much chicken (raw, boneless, skinless) would yield the appropriate amount of chicken, do you think? Is there a general rule of thumb regarding something like this? Thank you!

    • Jenny Park Not Specified Not Specified

      About two (6-7oz/each) boneless, skinless should be good for this recipe…although you can definitely adjust the amount to your liking!

  9. Johanna Oliver Not Specified Not Specified

    I just finished making this for dinner tonight and it is delicious! Thank you so much for such a simple and yummy soup recipe for a cold winter evening!

  10. Jahnani Sivakumar Not Specified Not Specified

    Is there any other thing that can replace the farro ?

  11. Brigette Not Specified Not Specified

    I finished making this for dinner and it is really wonderful. I had farro sitting in my cupboard for months and this recipe revived my love for it.

  12. Alida Not Specified Not Specified

    I made this for dinner this week and it was awesome. Totally delicious and creamy and perfect for the rainy, cold Seattle nights. I ended up using a whole pint of milk (just because I’m bad at eyeballing and why not?) and it was super tasty. Thanks for a new winter staple!

  13. Gabby Not Specified Not Specified

    OMG….as my grandson would say, one of the bestest soups. It is now my favorite. It’s even better the next day.

  14. stephanie Not Specified Not Specified

    This tastes amazing…BUT mine isn’t soupy AT ALL…..

  15. mrs. cugliani Not Specified Not Specified

    Thank you for a great recipe! I substituted fennel for the celery, and accidentally switched out barley for the farro. I definitely will be making this again, possibly adding potato the next time. Definitely a rich and tasty soup for winter!

  16. Gabby Not Specified Not Specified

    I love this soup. Have made it numerous times and looking forward to making it again when the weather cools down. I’m including it in a recipe collection I’m putting together for my college age son who likes to cook.

  17. Gabby Not Specified Not Specified

    I love this soup. Have made it numerous times and looking forward to making it again when the weather cools down. Including it in a recipe collection I’m putting together for my college age son who likes to cook.

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