This Chicken Farro Soup is a hearty soup made with farro, tomatoes, and a warm seasoning blend of turmeric, paprika, and cardamom that will make your kitchen smell like Nonna's. I sear the chicken first to build flavor, add a little Calabrian chile for heat, and finish the soup with lemon to brighten everything up.
Unlike a basic chicken soup where farro simply replaces the noodles, this version builds its broth with tomato paste, diced tomatoes, browned chicken, and layered spices. The farro cooks directly in the broth so it absorbs all of that flavor while staying pleasantly chewy.
If you're looking for more Italian soups, you might want to try White Bean Lentil Soup, Broccoli Rabe and Tortellini Soup, Pasta Fagioli with Spinach, or Zuppa Toscana.
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Why this recipe works
- Browned Chicken: Searing the chicken first creates browned bits on the bottom of the pot. Those get incorporated into the soup as the vegetables cook, giving the broth more savory depth.
- Caramelized Tomato Paste: Caramelized tomato paste adds a sweet and savory depth of tomato flavor to the soup without making it a "Tomato Soup" like Creamy Roasted Garlic and Tomato Soup.
- Farro makes it a complete meal: Farro is one of my favorite grains to add. It's commonly used in Italian and Mediterranean cooking. It's high in fiber, protein, and other vitamins and minerals. Farro gives the soup a chewy texture and absorbs some of the seasoned broth as it cooks.
- The Spices are the Differentiator: Turmeric, paprika, and cardamom give the broth an earthy warmth, while Calabrian chile adds gentle heat.
- A final spritz of lemon: A little lemon at the end adds a bright, fresh flavor to the savory chicken soup.
Ingredient notes and substitutions
- Pearled Farro: I use pearled farro for this soup because it cooks relatively quickly while still keeping its slightly chewy texture. Substitute whole lentils or rice; just adjust the cooking time as needed. If substituting quick-cooking or precooked farro, add it closer to the end so it doesn't become too soft.
- Seasoning: The seasoning is the differentiator in this soup. Adding it in layers with the vegetables and tomatoes releases a delicious warming aroma while also providing hearty flavor.
- Chicken Breast: Searing the chicken breast adds a fond to the bottom of the pan that flavors the soup with an unmistakable savory flavor. You can substitute chicken thighs.
- Calabrian Pepper: The dried Calabrian pepper adds a bit of gentle heat to the soup. You can substitute Calabrian chili peppers in oil, jalapeño peppers, or leave it out altogether for less heat.
*Please see the recipe card for more information on the ingredients.
How to Make Chicken Farro Soup
A flavorful soup is built in layers throughout the cooking process. Searing the chicken not only improves the flavor of the chicken, but also leaves browned bits on the bottom of the pot that add richness and depth to the broth as the soup cooks.
Step 1: Sear the chicken. Season the chicken breasts on both sides with salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken and sear for about 3 minutes per side, until golden brown. The chicken does not need to be cooked through because we will finish it in the soup. Transfer it to a plate and set aside.
Step 2: Sauté the vegetables. Lower the heat to medium. Add the carrots, celery, and onion to the same pot and cook for about 8 minutes, stirring occasionally, until they begin to soften. Stir in ⅓ of the seasoning mixture after 4 minutes. Scrape up any browned bits left behind from the chicken as the vegetables release their moisture.
Step 3: Build the flavor. Add the garlic, chopped Calabrian chile, tomato paste, and ⅓ of the seasoning mixture to the vegetables. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant and the tomato paste begins to darken.
Step 4: Add the tomatoes. Stir in the diced tomatoes and bring to a simmer.
Step 5: Simmer the soup. Pour in the chicken stock and bring it to a boil. Return the chicken to the pot along with the pearled farro, remaining seasoning mixture, bay leaves, and Parmigiano-Reggiano rind, if using. Lower the heat to maintain a gentle simmer.
Step 6: Cook the chicken and farro. Simmer for 15-20 minutes, or until the thickest part of the chicken reaches 165°F. Transfer the chicken to a cutting board. Continue simmering the soup until the pearled farro is tender but still slightly chewy, about 5-10 minutes more.
Step 7: Shred the chicken. Once the chicken is cool enough to handle, shred it with two forks. Or place in a stand mixer and use the whisk attachment on a low speed to shred. Taste the soup and adjust the salt as needed.
Step 8: Finish the soup. Remove the bay leaves and Parmigiano rind. Stir in the juice of ½ lemon, then return the shredded chicken to the pot. Stir until the chicken is warmed through and serve.
If you love a hearty soup, it's perfect to serve with a grilled cheese like Eggplant Caprese Grilled Cheese or Gruyere Grilled Cheese.
Pro-tips
- Use the right farro. Different varieties of farro cook at different rates. I use a pearled farro, but whole or semi-pearled will take longer to cook, while a 90-second farro only needs to be added at the end to warm.
- Don't rely only on cooking time for the chicken. I temperature-check the thickest part of the chicken after about 10-15 minutes of cooking and pull it out when it reaches 165°F.
- Expect the soup to thicken slightly. Farro won't absorb liquid quite like rice or pasta, but it still will absorb. So expect to add chicken stock when reheating.
- Add the lemon after cooking. This preserves that fresh taste when you squeeze the lemon in! It makes a hearty dish feel a bit lighter.
How to save and reheat
One of my favorite kitchen tips to bring down the temperature of a soup quickly is to place a bunch of ice in your sink and fill it with water. Then, place the pot of soup into the ice bath. Stir it occasionally, and the whole soup will be cold in 15 minutes.
Store leftover chicken farro soup in an airtight container in the refrigerator for up to 4 days. The farro will continue absorbing broth as it sits, so add a splash of chicken broth or water when reheating it on the stovetop or in the microwave. The soup can also be frozen for 2-3 months for best quality.
FAQs about Chicken Farro Soup
I use pearled farro because it cooks relatively quickly and stays chewy in the soup. Whole or semi-pearled farro will take longer to cook, so check the package instructions and adjust the simmering time as needed.
Yes, but don't add it at the same time as regular pearled farro. Quick-cooking or precooked farro only needs a few minutes to heat through, so stir it into the soup near the end of cooking to keep it from becoming too soft.
Yes. I prefer to so it can absorb the flavor of the soup as it cooks. Farro will also absorb more broth as the soup sits, so leftovers will usually be thicker the next day.
No. Farro is a type of wheat and naturally contains gluten.
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Chicken Farro Soup
Equipment
- 1 large stock pot or dutch oven
- 1 large bowl
- 1 standing mixer optional for shredding meat
Ingredients
- 2 chicken breasts
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- 2 large carrots, chopped
- 3 celery stalks, chopped
- 1 medium onion, chopped
- 2 tablespoon tomato paste
- 4 cloves garlic, minced
- 1 calabrian pepper
- 1 14 oz can diced tomatoes
- 10 cups chicken stock
- 2 bay leaves
- 1 cup pearled farro
- 2 tablespoon olive oil
- ½ lemon, juiced
Seasoning
- 1 tbsp turmeric
- 2 tablespoon paprika
- 1 teaspoon kosher salt
- 1 teaspoon cardamom
- 1 teaspoon oregano
Instructions
- Combine the seasoning. Combine the seasonings in a small bowl.
- Sear the chicken. Season the chicken breasts on both sides with salt and black pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken and sear for about 3 minutes per side, until golden brown. The chicken does not need to be cooked through because we will finish it in the soup. Transfer it to a plate and set aside.
- Sauté the vegetables. Lower the heat to medium. Add the carrots, celery, and onion to the same pot and cook for about 8 minutes, stirring occasionally, until they begin to soften. Stir in ⅓ of the seasoning mixture after 4 minutes. Scrape up any browned bits left behind from the chicken as the vegetables release their moisture.
- Build the flavor. Add the garlic, chopped Calabrian chile, tomato paste, and ⅓ of the seasoning mixture to the vegetables. Cook for 1-2 minutes, stirring frequently, until the garlic is fragrant and the tomato paste begins to darken.
- Add the tomatoes. Stir in the diced tomatoes and bring to a simmer.
- Simmer the soup. Pour in the chicken stock and bring it to a boil. Return the chicken to the pot along with the pearled farro, remaining seasoning mixture, bay leaves, and Parmigiano-Reggiano rind, if using. Lower the heat to maintain a gentle simmer.
- Cook the chicken and farro. Simmer for 15-20 minutes, or until the thickest part of the chicken reaches 165°F. Transfer the chicken to a cutting board. Continue simmering the soup until the pearled farro is tender but still slightly chewy, about 5-10 minutes more.
- Shred the chicken. Once the chicken is cool enough to handle, shred it with two forks. Or place in a stand mixer and use the whisk attachment on a low speed to shred. Taste the soup and adjust the salt as needed.
- Finish the soup. Remove the bay leaves and Parmigiano rind. Stir in the juice of ½ lemon, then return the shredded chicken to the pot. Stir until the chicken is warmed through and serve.
Video
Notes
- Use the right farro. Different varieties of farro cook at different rates. I use a pearled farro, but whole or semi-pearled will take longer to cook, while a 90-second farro only needs to be added at the end to warm.
- Don't rely only on cooking time for the chicken. I temperature-check the thickest part of the chicken after about 10-15 minutes of cooking and pull it out when it reaches 165°F.
- Expect the soup to thicken slightly. Farro won't absorb liquid quite like rice or pasta, but it still will absorb. So expect to add chicken stock when reheating.
- Add the lemon after cooking. This preserves that fresh taste when you squeeze the lemon in! It makes a hearty dish feel a bit lighter.
Linda Magnotta says
This broth has such a rich depth of flavor with the spices used, and the farro is perfect for supporting that. The bit of heat from the pepper is perfect. Thanks for a great recipe, my husband couldn’t stop raving about it.
Kaitlin says
This is my favorite soup... that I've ever had or made. I have made it many times, and it always turns out great. I don't put in any peppers, and I add in chopped zucchini. The soup has such a bright, unique flavor. It is a stand out recipe!
George says
How would I use 90 second farro in this? Just add it at the end?
Vincent DelGiudice says
Yes, I'd just add it at the end. 90 second farro basically just has to be warmed up so it doesn't need to be simmered or anything.
Ilana says
Easy this was. I think one can never go wrong with farro in the soup- love the nice touch with the jalapeno and bone broth. The soup came out filling and savory. I will make sure to return for more soup ideas. Thank you!