Creamy Chicken and Farro Soup

Startled by how many comfort soups hide more jars and packets than real ingredients? This bowl proves simple wins: fiber-rich farro, lean chicken, and a creamy broth that satisfies without collapsing into heaviness. Nearly 25 grams of protein per serving and a warm, herby aroma that hits before the first spoon make this an everyday champion, and it finishes with a soft, nutty chew from the farro you can taste in every bite. If you like hands-off comfort, try the slow-cooker creamy chicken soup for another protein-forward option.

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Why This Chicken and Farro Soup Never Fails

This recipe is built for real life: pantry-stable farro for texture, simple aromatics for flavor, and a quick roux to thicken without fuss. It tolerates timing slip-ups like a good friend and still delivers comforting, spoonable satisfaction whether you have 45 minutes or an hour. Trust the layers: nutty farro, soft veggies, and shredded chicken finish combine into something greater than the sum of its parts.

Ingredient Lineup

• 3 tbsp olive oil
• 3 tbsp butter
• 3 tbsp flour
• 4 carrots (peeled and cut into thin slices)
• 4 celery stalks (cut into thin slices)
• 1 large onion (diced)
• 2 garlic cloves (minced)
• 3/4 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)

Step-by-Step Method

1. Cut the carrots, celery, and onions into bite-sized pieces; start with evenly sized pieces so they soften at the same rate, and reserve the garlic to add later so it does not burn.
2. In a large pot or Dutch oven, melt the butter and olive oil over medium-high heat; use both fats for flavor balance and a slightly higher smoke point so nothing sticks.
3. Add the veggies into the butter mixture and saute until just tender, about 5 minutes; expert tip – keep the heat medium-high early to build flavor, then lower a touch if they begin to brown too fast.
4. Add the garlic and saute for 30 more seconds; garlic cooks quickly, so add it last and watch it closely to avoid a bitter taste.
5. Add the flour to the veggies and stir until they are all coated with a floury paste; this is your roux start, and cooking it 1 to 2 minutes removes raw flour taste without changing color.
6. Slowly add the liquids, stirring constantly to help disperse the flour; pour a little broth first to loosen the paste, then add the rest of the broth and milk in a steady stream to prevent lumps.
7. Next, add the farro and remaining spices and bring the contents of the pot to a boil; expert tip – stir once after adding farro so grains separate, then leave it alone until boiling to reduce clumping.
8. 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 and check broth level, adding a splash of water if it thickens too quickly.
9. Once the farro is tender, stir in the cooked chicken pieces and your soup is ready to serve; heat through only until chicken is warmed to avoid drying it, and remove bay leaves before serving.

Nutrition Breakdown

• Serving size: about 1 generous bowl, recipe yields roughly 6 servings.
• Calories: approximately 400 to 420 per serving depending on milk and chicken cut.
• Protein: roughly 22 to 26 grams per serving, thanks to the chicken, farro, and milk.
• Carbohydrates: about 25 to 30 grams per serving, largely from farro and milk.
• Fat: around 15 to 18 grams per serving from the butter, olive oil, and milk.
• Fiber: approximately 3 to 5 grams per serving from farro and vegetables.

Short health insight: This soup balances protein, whole-grain carbohydrate, and fat so it feels satisfying without leaving you overly full; swapping for lower-fat milk or using an extra cup of broth will trim calories while preserving texture.

Perfect Pairings

• Fresh bread: a crusty baguette or whole-grain rolls for sopping up the creamy broth makes the bowl feel complete.
• Bright salad: a simple arugula salad with lemon vinaigrette cuts through richness and adds a peppery contrast.
• Wine or drink: pair with a light-bodied white like unoaked Chardonnay or a citrusy beer on chilly evenings.
• Seasonal moment: the soup sings in late fall when local carrots and celery are at their best; if you want a heartier winter meal, serve alongside roasted root vegetables.
• If you want a different kind of comfort bowl, try the creamy protein-rich steak and potato soup for a beef-forward alternative.

How to Store It Right

• Refrigerator: cool to room temperature within 2 hours, then store in an airtight container for up to 4 days; separate leftover solids and broth if you want faster chilling.
• Freezer: freeze in meal-size containers for up to 3 months; leave a little headspace because liquids expand when frozen.
• Optimal reheating: thaw overnight in the fridge if frozen, then gently reheat on low to medium heat on the stove, stirring to combine; add a splash of milk or broth to revive creaminess.
• Freshness tip: stirring in a squeeze of lemon or a handful of fresh parsley just before serving brightens the flavors and reduces the perception of “reheated” heaviness.

Expert Tips

• Use pearled farro for faster cooking; if you only have whole farro, soak it for a few hours or increase simmer time.
• For silkier texture, reserve 1 cup of the hot soup, whisk it into a small bowl with a tablespoon of cream or an extra pat of butter, then stir back into the pot at the end.
• Keep bay leaves in while simmering but remove before serving; they add depth without leaving an unpleasant chew.
• If the soup gets too thick, stir in warm broth a quarter-cup at a time until desired consistency is reached.
• Brown leftover chicken pieces quickly in a hot pan with a touch of oil before adding if you want extra caramelized flavor.

Flavor Experiments

• Seasonal twist (fall): add 1 cup diced butternut squash with the carrots for an autumnal sweetness and a prettier orange hue.
• Gourmet twist: swap milk for a mix of half-and-half and a splash of dry sherry at the end; finish with grated Parmesan and a drizzle of truffle oil for a restaurant-style finish.
• Playful twist: stir in a spoonful of pesto or harissa right before serving to give the soup herbaceous or smoky heat dimensions.

Learn from My Mistakes

• Mistake: Adding garlic too early and burning it. Fix: Add garlic at the end of the veg sauté for 30 seconds only.
• Mistake: Boiling too vigorously while farro cooks and breaking the grains. Fix: Bring to a boil, then drop to a gentle simmer and stir occasionally.
• Mistake: Too-thick soup after the farro swells. Fix: Stir in warm broth or milk a little at a time until you reach the right texture.
• Mistake: Overcooking chicken into stringy dryness. Fix: Add cooked chicken only at the end, just to warm through.
• Mistake: Lumpy roux when adding cold liquids. Fix: Add liquids slowly while whisking or stirring constantly to disperse the flour.

What to Do with Leftovers

• Grain bowl: Spoon reheated soup over a bed of fresh greens, top with a soft-boiled egg and a sprinkle of toasted seeds for lunch.
• Thickened bake: Mix leftover soup with an extra cup of cooked farro or rice, top with breadcrumbs and cheese, then bake until bubbly for a gratin.
• Savory pancakes: Thicken leftover soup on the stove, cool, then spoon onto a hot griddle as an unusual savory pancake base; top with herbs.

Quick Questions, Straight Answers, FAQs

Q: How long will farro take to cook in this soup?

A: Pearled farro typically becomes tender in 25 to 30 minutes of simmering in a liquid-rich soup. If your farro is whole-grain, it can take closer to 35 to 45 minutes or benefit from a 1-hour soak.

Q: Can I make this dairy-free without losing creaminess?

A: Yes, swap milk for unsweetened oat or cashew milk and finish with a tablespoon of blended silken tofu or a splash of coconut cream for body; reduce added oil slightly for balance.

Q: Is it better to use fresh or rotisserie chicken?

A: Rotisserie is a fantastic shortcut that adds flavor and speed. Freshly cooked chicken breast or thighs shredded from a pan are also excellent and let you control seasoning.

Q: Can I turn this into a slow-cooker recipe?

A: Yes, combine everything through the farro and broth, cook on low for 4 to 5 hours, then stir in milk and chicken for the last 30 minutes to avoid curdling.

Conclusion

If you want a one-pot family dinner that feels elevated but requires honest, simple work, this recipe delivers every time; for an inspiration-rich version with similar comforting notes, check the Creamy Chicken and Farro Soup recipe on Spoon Fork Bacon.