Go Back
–+ servings
Creamy chicken and faro soup in bowls with linens and spoons.
Print Recipe
4.98 from 34 votes

Creamy Chicken Soup Recipe (with Farro)

This creamy chicken soup with chewy, nutty farro is comfort food that actually keeps you full. The roux-based broth is silky smooth without feeling heavy, perfect for a cold-weather weeknight dinner or meal prep.
Prep Time15 minutes
Cook Time25 minutes
Total Time38 minutes
Course: dinner
Cuisine: American
Servings: 8
Calories: 294kcal
Author: Teri & Jenny

Ingredients

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

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

Nutrition

Serving: 8g | Calories: 294kcal | Carbohydrates: 24g | Protein: 20g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 546mg | Potassium: 434mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1867IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 2mg