Description
A comforting soup featuring fiber-rich farro, lean chicken, and a creamy broth that’s satisfying without being heavy.
Ingredients
Scale
- 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)
Instructions
- Cut the carrots, celery, and onions into bite-sized pieces; reserve the garlic to add later.
- In a large pot or Dutch oven, melt the butter and olive oil over medium-high heat.
- Add the veggies and sauté until just tender, about 5 minutes.
- Add the garlic and sauté for 30 more seconds.
- Add the flour to the veggies and stir until coated; cook for 1 to 2 minutes.
- Slowly add the liquids, stirring constantly to prevent lumps.
- Add the farro and remaining spices, then bring to a boil.
- Once boiling, reduce heat and simmer for 25-30 minutes, stirring occasionally.
- Stir in the cooked chicken pieces until warmed, then remove bay leaves before serving.
Notes
Use pearled farro for faster cooking. Adjust the recipe for a dairy-free version by swapping milk for plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 400
- Sugar: 8g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 24g
- Cholesterol: 75mg