Creamy Chicken and Farro Soup
User Reviews
5
Creamy Chicken and Farro Soup
Description
This soup begins by toasting dry farro in olive oil, seasoning with salt and pepper, then simmering it in chicken stock until tender. Separately, butter is used to sauté diced onions, celery, carrots, and garlic with thyme and sage, imparting aromatic depth. Flour is whisked into the vegetables to form a roux that thickens the soup when milk is added carefully to avoid lumps. This creamy vegetable base is then combined with the cooked farro broth and shredded chicken for a complete and balanced soup.
The final texture is creamy and filling, with the nutty chewiness of farro complementing the tender chicken and softened vegetables. The herbs provide subtle earthiness, while the milk addition rounds out the flavor, making it a nourishing dish suitable for cooler days or as a comforting meal.
This recipe makes approximately three quarts, sufficient for multiple servings as a main course. Adjust seasoning with salt and pepper to taste before serving.
Ingredients
- 1 tablespoon extra virgin olive oil
- ¾ cups farro dry
- 4 cups chicken stock
- ¼ cup butter unsalted
- 1 yellow onion diced
- 2 celery diced
- 1 large carrot peeled and diced
- 2 garlic cloves, minced
- 1 tablespoon thyme minced
- 2 teaspoons sage minced
- ¼ cup all-purpose flour
- 1 ½ cups milk
- 2 ½ to 3 cups chicken cooked and shredded
- salt to taste
- black pepper to taste
Instructions
- Pour oil into a large pot and place over medium-high heat. Add farro and toast for 1 minute. Season with salt and pepper.
- Add stock and bring to a boil. Once mixture comes to a boil, reduce heat to medium and continue to simmer (about 20 minutes).
- While farro and stock simmers, place butter in a large saucepan and melt over medium-high heat.
- 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.
- 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.
- 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.
- 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.
- Simmer soup for about 20 to 25 minutes or until the soup thickens, and farro is cooked through. Adjust seasonings and serve.
Notes
- This recipe yields about 3 quarts of soup, enough for several servings over multiple meals.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 266 kcal
% Daily Value*
| Serving | 8g | |
| Calories | 266kcal | 13% |
| Carbohydrates | 27g | 9% |
| Protein | 10g | 20% |
| Fat | 13g | 20% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 36mg | 12% |
| Sodium | 214mg | 9% |
| Potassium | 325mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 5g | 10% |
| Vitamin A | 1820IU | 36% |
| Vitamin C | 4mg | 4% |
| Calcium | 79mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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