Chicken Farro Soup
This hearty Chicken Farro Soup is made with tender chicken, pearled farro, tomatoes, and a warm blend of turmeric, paprika, and cardamom. Calabrian chile adds a little heat, while fresh lemon brightens the rich, flavorful broth.
Servings: 10 servings
Calories: 258kcal
Cost: $20
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.
Nutrition
Calories: 258kcal | Carbohydrates: 30g | Protein: 19g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 36mg | Sodium: 1024mg | Potassium: 661mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2862IU | Vitamin C: 7mg | Calcium: 40mg | Iron: 2mg
