Chicken Farro Soup Recipe – Hearty Cozy Fall Meal

August 9, 2026

Chicken Farro Soup Recipe – Hearty Cozy Fall Meal

This Chicken Farro Soup is a hearty cold-weather soup made with tender chicken, chewy farro, carrots, celery, tomatoes, leafy greens, garlic, and herbs simmered in a savory chicken broth. Farro gives the soup a satisfying nutty texture while making it feel a little more substantial than traditional chicken soup.

It’s perfect for cozy fall dinners, winter meal prep, or sick days when you want something warm and nourishing.

Recipe Summary

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Servings: 6–8

Ingredients

2 tablespoons olive oil

1 medium yellow onion, diced

3 carrots, peeled and sliced

3 celery stalks, sliced

4 cloves garlic, minced

1 cup uncooked pearled farro, rinsed

6 cups chicken broth

1 can (14.5 ounces) diced tomatoes, with juices

2½ cups cooked shredded chicken

1 teaspoon dried thyme

1 teaspoon Italian seasoning

½ teaspoon dried rosemary

½ teaspoon dried oregano

½ teaspoon garlic powder

½ teaspoon freshly cracked black pepper

1 bay leaf

Salt, to taste

2 cups chopped kale or baby spinach

1 tablespoon fresh lemon juice

2 tablespoons chopped fresh parsley

¼ cup freshly grated Parmesan, optional

Optional Garnishes

Fresh parsley

Freshly grated Parmesan

Cracked black pepper

Lemon wedges

Red pepper flakes

Drizzle of olive oil

How to Make Chicken Farro Soup

1. Sauté the Vegetables

Heat the olive oil in a large Dutch oven or soup pot over medium heat.

Add the onion, carrots, and celery.

Cook for 6–8 minutes, stirring occasionally, until the onion is translucent and the vegetables begin to soften.

Add the garlic and cook for another 30 seconds.

2. Add the Farro

Add the rinsed farro to the pot.

Stir it into the vegetables and cook for about 1 minute. Lightly toasting the farro helps bring out its naturally nutty flavor.

3. Add the Broth and Seasonings

Pour in the chicken broth and diced tomatoes with their juices.

Add the thyme, Italian seasoning, rosemary, oregano, garlic powder, black pepper, and bay leaf.

Bring the soup to a boil.

4. Cook the Farro

Reduce the heat to medium-low and partially cover the pot.

Simmer for approximately 25–35 minutes, or until the farro is tender but still slightly chewy.

The exact cooking time will depend on the type of farro you're using. Pearled farro cooks much faster than whole-grain farro, so check your package instructions.

5. Add the Chicken

Once the farro is nearly tender, stir in the shredded chicken.

Continue simmering for another 5 minutes so the chicken warms through and absorbs some of the broth's flavor.

Rotisserie chicken works especially well for this recipe and makes preparation much faster.

6. Add the Greens

Stir in the kale and simmer for another 3–5 minutes, until tender.

If you're using baby spinach instead, add it during the final 1–2 minutes because it wilts much faster.

7. Finish With Lemon

Remove the bay leaf.

Stir in the fresh lemon juice and parsley.

Taste the soup and adjust the salt and pepper.

Ladle into bowls and finish with Parmesan, fresh herbs, cracked pepper, or a drizzle of olive oil.

What Is Farro?

Farro is an ancient wheat grain with a slightly nutty flavor and pleasantly chewy texture.

Unlike noodles or white rice, farro maintains more of its texture after simmering in soup. That makes it particularly good for hearty recipes where you want each spoonful to have some bite.

For this recipe, pearled farro is the easiest option because it cooks relatively quickly.

The Secret to Better Chicken Farro Soup

Don't treat farro exactly like rice.

Farro absorbs broth as it cooks, but it should remain pleasantly chewy rather than becoming completely soft.

Also, don't skip the fresh lemon at the end. The soup contains several earthy ingredients—farro, chicken, herbs, and greens—and the acidity brightens everything without making the soup taste lemony.

Make It With Chicken Thighs

If you don't have cooked chicken, you can make the chicken directly in the soup.

Use approximately 1½ pounds boneless, skinless chicken thighs.

Add them to the broth before simmering the farro. Once the chicken is fully cooked, remove it from the pot, shred it with two forks, and return it to the soup.

Chicken thighs will produce a slightly richer broth than chicken breasts.

Add White Beans

For an even heartier version, add one 15-ounce can of drained and rinsed cannellini beans when you add the chicken.

The combination of chicken, farro, and creamy white beans makes this soup especially filling and adds another layer of texture.

What to Serve With Chicken Farro Soup

Chicken Farro Soup is filling enough to serve on its own, but it's even better with:

Crusty sourdough bread

Garlic bread

Warm dinner rolls

Buttermilk biscuits

Grilled cheese

Caesar salad

Simple green salad

Roasted vegetables

A thick piece of buttered sourdough is especially good for soaking up the broth.

How to Store Chicken Farro Soup

Allow the soup to cool before transferring it to an airtight container.

Refrigerate for up to 4 days.

Farro continues absorbing liquid while refrigerated, so your leftovers will likely be considerably thicker.

Add additional chicken broth when reheating until the soup reaches your preferred consistency.

Can You Freeze Chicken Farro Soup?

Yes. Chicken Farro Soup freezes well.

Let the soup cool completely before transferring it to freezer-safe containers.

Freeze for up to 3 months.

Thaw overnight in the refrigerator and reheat gently on the stovetop. Add additional broth as necessary because the farro may absorb more liquid during storage.