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    Home > Blog > Chicken & Poultry > Creamy Chicken and Farro Soup

    Creamy Chicken and Farro Soup

    by Teri Lyn Fisher · Published: Jan 4, 2016 · Modified: Sep 26, 2020

    Jump to Recipe
    Creamy chicken and faro soup in bowls with linens and spoons.

    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

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    A close up of creamy chicken and faro soup in a bowl with a spoon.

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    Creamy chicken and faro soup in bowls with linens and spoons.

    Creamy Chicken and Farro Soup

    4.97 from 30 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 8

      INGREDIENTS  

    • 1 tablespoon extra virgin olive oil
    • ¾ cups dry farro
    • 4 cups chicken stock
    • ¼ cup (½ 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
    • ¼ cup all purpose flour
    • 1 ½ cups milk
    • 2 ½ to 3 cups cooked and shredded chicken
    • salt and pepper to taste

      INSTRUCTIONS  

    • Pour oil into a large pot and place over medium-high heat. Add farro and toast for 1 minute. Season with salt and pepper.
    • Add stock and bring to a boil. Once mixture comes to a boil, reduce heat to medium and continue to simmer (about 20 minutes).
    • While farro and stock simmers, place butter in a large saucepan and melt over medium-high heat.
    • 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.
    • 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.
    • 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.
    • 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.
    • Simmer soup for about 20 to 25 minutes or until the soup thickens, and farro is cooked through. Adjust seasonings and serve.

      NOTES  

    • *Makes 3 quarts
    Serving: 8g Calories: 266kcal Carbohydrates: 27g Protein: 10g Fat: 13g Saturated Fat: 6g Cholesterol: 36mg Sodium: 214mg Potassium: 325mg Fiber: 4g Sugar: 5g Vitamin A: 1820IU Vitamin C: 4mg Calcium: 79mg Iron: 1mg
    CUISINE: American
    KEYWORD: chicken farro soup, soup
    COURSE: dinner

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    January 4, 2016 / 44 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

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    January 4, 2016 / 44 Comments

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    1. Stacey

      November 08, 2022 at 11:25 am

      Does it matter what kind of farro (whole grain vs. pearled) is used?

      Reply
      • Jenny Park

        November 09, 2022 at 10:20 am

        Hi Stacey! It’s best to use pearled farro for our recipe!

        Reply
    2. Lindsay

      January 18, 2022 at 4:02 am

      First off, LOVE the soup! Wondering if you have any recommendations for a substitute for the butter?

      Reply
      • Jenny Park

        January 18, 2022 at 12:08 pm

        You can substitute the butter with oil (vegetable or grapeseed oil are my preferences for neutral oils) vegetable shortening or animal fat like duck fat.

        Reply
    3. Jennifer

      January 11, 2022 at 3:36 pm

      5 stars
      I made this for dinner tonight and it’s wonderful! Everyone loved it.

      Reply
    4. Ariel

      July 09, 2021 at 2:45 pm

      4 stars
      I added shiatake mushrooms, red pepper flake for a little heat and fresh dill. I also toasted fresh garlic with the farro. Very very good!

      Reply
    5. ML

      February 24, 2021 at 5:42 pm

      5 stars
      This soup is delicious! I made it following the recipe exactly using chicken thighs.

      Reply
    6. San

      December 02, 2020 at 9:39 am

      5 stars
      My favourite soup 😋😋😋

      Reply
    7. Annie

      July 19, 2020 at 11:05 am

      Could i sub a can of coconut milk for flour and milk thickener?

      Reply
      • Jenny Park

        July 20, 2020 at 9:22 am

        Hm, I’m not sure the soup would become quite as thick and creamy, but should still work. The consistency will be a little off (and the flavor)

        Reply
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