Creamy Chicken and Farro Soup
Ingredients
- 1 tablespoon extra virgin olive oil
- ¾ cups dry farro
- 4 cups chicken stock
- ¼ cup unsalted butter
½ stick
- 1 yellow onion
diced
- 2 celery ribs
diced
- 1 large carrot
peeled and diced
- 2 garlic cloves
minced
- 1 tablespoon minced thyme
- 2 teaspoons minced sage
- ¼ cup all purpose flour
- 1 ½ cups milk
- 2 ½ to 3 cups cooked and shredded chicken
- salt and pepper to taste
Directions
- 1
Pour oil into a large pot and place over medium-high heat. Add farro and toast for 1 minute. Season with salt and pepper.
- 2
Add stock and bring to a boil. Once mixture comes to a boil, reduce heat to medium and continue to simmer (about 20 minutes).
- 3
While farro and stock simmers, place butter in a large saucepan and melt over medium-high heat.
- 4
Add onion, celery, carrots, and garlic, season with salt and pepper and sauté for 4 to 5 minutes or until vegetables begin to turn translucent. Add thyme and sage and continue to sauté for 1 minute.
- 5
Stir in flour and cook for about 2 minutes, continuing to stir, to remove the raw flour flavor as well as any dry flour pockets.
- 6
Whisk milk into the vegetable-flour mixture and stir until no lumps remain. Reduce heat to medium-low and simmer for 3 to 4 minutes or until the mixture begins to thicken.
- 7
Once the mixture is thick enough to coat the back of a wooden spoon, transfer mixture to the farro and stock mixture and stir to combine. Add shredded chicken and season with salt and pepper.
- 8
Simmer soup for about 20 to 25 minutes or until the soup thickens, and farro is cooked through. Adjust seasonings and serve.
Creamy Chicken and Farro Soup
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About this Recipe
Craving a bowl of comforting, soul-satisfying soup that feels both familiar and wonderfully unique? This Creamy Chicken and Farro Soup delivers a hearty, wholesome experience perfect for any day of the week.
Why This Soup Works
This recipe shines by combining classic, beloved chicken soup flavors with the delightful chew of farro, elevating a simple dish into something truly special. The secret to its inviting richness lies in the thoughtful blend of butter, flour, and milk, creating a lusciously creamy base that beautifully carries the savory notes of chicken stock. Aromatic vegetables like onion, celery, and carrot, along with fresh garlic, form a deep flavor foundation, while minced thyme and sage infuse every spoonful with an earthy, herbaceous warmth.
What to Expect
You'll find yourself diving into a bowl that’s wonderfully thick and creamy, yet robust enough to be a meal on its own. The farro maintains a pleasant, chewy texture, providing a delightful contrast to the tender shredded chicken. Each bite offers a harmonious balance of savory chicken, sweet vegetables, and fragrant herbs, all enveloped in a comforting, velvety broth. It's the kind of soup that wraps around you like a warm hug, satisfying both your appetite and your desire for nourishing, homemade goodness.
Customization & Variations
This Creamy Chicken and Farro Soup is adaptable to your pantry. The recipe calls for cooked and shredded chicken, making it ideal for using up leftover roast chicken or rotisserie chicken. For the vegetables, while the classic mirepoix of onion, celery, and carrot is a must for flavor, you could stir in a handful of frozen peas or corn during the last few minutes for extra color and sweetness. The fresh thyme and sage are key to the soup's aromatic profile, providing a distinctive flavor that truly makes it shine.
Serving & Context
Serve this creamy, hearty soup as a comforting main course on a chilly evening, alongside a crusty loaf of bread or a simple green salad. It’s perfect for family dinners or a cozy night in, promising a wholesome and delicious meal that will leave everyone feeling nourished and content.