Many chicken soups are filling but can turn gummy or soggy when reheated, especially those made with rice or noodles. This chicken and farro vegetable soup solves that problem. Farro holds its chewy texture and doesn’t absorb all the broth during storage, making this a recipe you’ll actually look forward to pulling from the freezer. It’s hearty, wholesome, and packed with flavor—perfect for weeknight dinners, meal prep, or anyone wanting a nourishing bowl of comfort.
Why Farro Makes This Soup Different
Unlike traditional chicken and rice soup, this recipe uses farro, an ancient grain with a nutty flavor and satisfying bite. When reheated, rice and pasta often turn mushy and soak up most of the liquid, but farro stays pleasantly chewy and helps the soup taste fresh even days later.
Farro is also higher in protein and fiber than rice, making it a fantastic choice for anyone looking to stay fuller for longer. Plus, it adds a rustic heartiness that makes this soup feel both comforting and energizing.
Ingredients You’ll Need
This soup uses simple, whole-food ingredients that create deep flavor without needing hours of simmering. Here’s what you’ll be working with:
- Chicken breast – Lean protein that shreds beautifully after cooking.
- Farro – The star grain that gives the soup body and chewiness.
- Onion, carrot, celery, and garlic – The classic base for almost every great soup.
- Jalapeño & red pepper flakes – For a subtle kick of heat that balances the earthy farro.
- Chicken broth or base – The backbone of the soup’s flavor.
- Avocado or olive oil – Helps sauté the vegetables and toast the farro.
These everyday pantry and fridge staples come together for a soup that’s deeply satisfying but not heavy.
Step-by-Step: Making Chicken & Farro Soup
The beauty of this recipe is that it builds layers of flavor as you go, instead of just boiling everything at once.
Searing and Cooking the Chicken
Start by heating a pan with a little oil. Season your chicken breast with garlic powder and black pepper, then sear it on both sides until golden. This step not only locks in flavor but also creates those delicious browned bits in the pan that will enhance the broth later.
Once seared, cover the chicken and let it cook gently until fully done. This method keeps the meat juicy while also giving you flavorful pan drippings for the next stage.
Building the Soup Base
After removing the chicken, keep the pan juices on the stove. Add diced onion, garlic, and jalapeño, letting them soften and soak up every bit of flavor left behind. A quick sauté builds a savory foundation.
Next, stir in the farro and toast it for a few minutes. Toasting helps release its nutty aroma, giving the finished soup more depth.
Simmering the Broth
Transfer everything to a stockpot, add water with chicken base (or pre-made chicken stock), and bring to a boil. This is when the farro starts cooking, slowly absorbing flavor from the broth while maintaining its chewy texture.
Meanwhile, shred the chicken into bite-sized pieces. After about 15 minutes of boiling, stir in the shredded chicken along with carrots and celery. Let everything simmer together until the vegetables are tender but not mushy.
Finish with red pepper flakes for a little warmth, and the soup is ready to ladle into bowls.
Flavor Tips and Variations
One of the best parts about this recipe is how flexible it is. You can keep it exactly as written for a balanced, nourishing soup, or you can tweak it to fit your tastes or pantry.
Swap the Protein
- Use boneless chicken thighs for a richer flavor and slightly higher fat content.
- Try rotisserie chicken for a shortcut—just shred and add during the final simmer.
- For a vegetarian version, replace chicken with cannellini beans or chickpeas.
Adjust the Vegetables
- Add zucchini or bell peppers in the last 5 minutes of cooking for extra color and freshness.
- Stir in a handful of spinach or kale just before serving for a boost of greens.
- Skip the jalapeño if you prefer mild heat, or replace it with poblano pepper for a smokier note.
Broth Enhancements
- A splash of lemon juice at the end brightens the whole soup.
- Add a bay leaf or sprig of thyme while simmering for more depth.
- Stir in a little parmesan rind as the soup cooks for a richer, umami base.
Why This Soup Is Great for Meal Prep
If you’ve ever made a big pot of soup and found the leftovers disappointing the next day, this recipe will change your mind. The combination of lean chicken, sturdy farro, and slow-simmered vegetables holds up beautifully in the fridge and freezer.
When reheated, the farro stays chewy instead of bloated, and the broth keeps its flavor. That makes this soup ideal for batch cooking and portioning out for the week. Each serving is balanced in protein, carbs, and fat, making it easy to track macros without sacrificing flavor.
Storage and Freezing Instructions
For best results, let the soup cool to room temperature before storing. Divide into airtight containers and refrigerate for up to 4 days, or freeze for up to 3 months.
When reheating from the fridge, warm it on the stovetop over medium heat until steaming. If frozen, thaw overnight in the refrigerator before reheating. Unlike rice-based soups, you won’t need to add extra broth when reheating—your soup will be just as good as when you first made it.
Nutrition Breakdown
One serving of this chicken and farro vegetable soup is:
- Calories: ~205
- Protein: ~17 g
- Carbohydrates: ~24 g
- Fat: ~6 g
This makes it a satisfying meal without being overly heavy. Pair it with a side salad or a slice of crusty bread for a complete dinner.
Common Questions About Chicken & Farro Soup
Can I make this in a slow cooker?
Yes! Simply sear the chicken and sauté the vegetables as instructed, then transfer everything to your slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, adding the chicken back in once shredded.
Is farro gluten-free?
No, farro is a wheat grain and does contain gluten. If you need a gluten-free option, swap it with quinoa, brown rice, or buckwheat groats.
Can I use pre-cooked chicken?
Definitely. If you already have cooked chicken on hand, skip the searing step and stir it in during the final 10 minutes of simmering with the vegetables.
How can I make the soup spicier?
Increase the jalapeño or add extra red pepper flakes. A drizzle of hot sauce at the end is also a great way to boost the heat without overwhelming the whole pot.
Does this soup thicken as it sits?
Slightly. The farro continues to absorb liquid even after cooking, but not nearly as much as rice or pasta. If you want a thinner broth after reheating, just add a splash of chicken stock.
Hearty Chicken and Farro Vegetable Soup
Ingredients
- 8 oz boneless, skinless chicken breast
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tbsp avocado oil or extra virgin olive oil divided
- ½ cup red onion diced (about 1/2 large onion)
- 2 cloves fresh garlic minced
- ½ cup farro dry
- 5 cups water
- 3 tsp reduced sodium chicken base or use 5 cups low sodium chicken stock
- ¾ cup carrots chopped (about 2 large carrots)
- ½ cup celery diced (about 1 stalk)
- ¼ cup jalapeños diced (about 1 small pepper)
- 1 tbsp red pepper flakes
Instructions
- Heat a sauté pan with a lid over medium heat. Season the chicken breast with black pepper and garlic powder. Once the pan is hot, add 1/2 tablespoon oil, then place the chicken in the pan. Sear for 2 minutes per side until golden brown but not cooked through. Lower the heat, cover, and cook for 8 minutes per side until the chicken reaches an internal temperature of 165°F. Remove from the pan and let rest.
- Using the same pan with the chicken juices, add diced onion, jalapeño, and garlic. Cook for 3–5 minutes, stirring until softened and fragrant.
- Add the remaining 1/2 tablespoon oil to the pan. Stir in the farro and toast for about 3 minutes, stirring frequently to bring out its nutty flavor.
- Transfer the onion and farro mixture to a medium stockpot. Add 5 cups of water and chicken base (or chicken stock). Bring to a boil. Meanwhile, shred the cooked chicken into bite-sized pieces.
- After the farro has boiled for about 15 minutes, add shredded chicken, carrots, and celery. Reduce heat to a simmer and cook for another 10 minutes, until the carrots are fork tender but not mushy. Stir in red pepper flakes and serve warm.
Notes
- Cooking times may vary based on the size of your chicken breast—always check with a meat thermometer.
- If substituting chicken stock for chicken base, reduce the water amount accordingly.
- For a milder soup, reduce or omit jalapeños and red pepper flakes.
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