Hearty Chicken and Farro Vegetable Soup
This hearty chicken and farro vegetable soup is the perfect make-ahead meal. Unlike traditional chicken and rice soup, farro holds its chewy texture and doesn’t absorb all the broth during storage, making it freezer-friendly and ideal for meal prep. Packed with lean protein, wholesome vegetables, and a subtle kick of spice, this nourishing soup is balanced, flavorful, and great for busy weeknights or healthy lunches.
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.