Before diving into the velvety goodness of Creamy Chicken Farro Soup, let me tempt your taste buds with a few perfect pairings. This soup is a warm hug in a bowl, and a side of crusty garlic bread complements it beautifully. If bread isn’t your thing, consider a fresh green salad tossed with a light vinaigrette. The brightness of the salad will balance the richness of the soup. If you’re feeling adventurous, serve it with a slice of lemon drizzle cake for dessert. The tanginess of the cake contrasts the soup’s creaminess and makes your meal unforgettable.
Imagine coming home after a long day and being greeted by the comforting aroma of a creamy, nourishing soup. That’s exactly what you’ll experience when you make my Creamy Chicken Farro Soup. The blend of tender chicken, wholesome farro, and creamy broth creates a bowl of comfort that warms both body and soul. What’s more, this recipe is not only delicious but also packed with nutrients. Farro is a powerhouse grain, offering fiber and essential minerals. Chicken provides protein, while the assortment of vegetables adds vitamins and a pop of color. Best of all, the recipe is so simple that even on a busy weeknight, you can whip up a meal that feels like a treat.
I’ve experimented endlessly with various ingredients to perfect this soup. The combination of flavors is not just delicious; it’s satisfying and wholesome. Using fresh herbs adds a layer of aromatic delight while ensuring that you get the best out of every ingredient.
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The Ingredients You’ll Need
To create this delightful bowl of creamy goodness, gather the following:
- 1 medium yellow onion, finely diced
- 1 tablespoon fresh thyme leaves, minced
- ¾ cup uncooked dry farro
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- ¼ cup all-purpose flour
- ¼ cup (½ stick) unsalted butter
- 2 teaspoons fresh sage, minced
- Salt and freshly ground black pepper, to taste
- 2 celery stalks, finely chopped
- 1 bay leaf
- 1 ½ cups whole milk
- 4 cups homemade or store-bought chicken broth
- 1 teaspoon lemon zest
- 2 ½ to 3 cups cooked, shredded rotisserie chicken
- 1 large carrot, peeled and finely diced
How to Make Creamy Chicken Farro Soup
When it comes to soup-making, having a clear step-by-step guide makes it feel more achievable. Let’s jump into making that creamy goodness!
Step 1: Prepare Your Ingredients
First, gather all your ingredients and prep them. Dice the onion, mince the garlic, chop the celery, and peel and dice the carrot. The more organized you are now, the smoother the cooking process will go. Isn’t that a nice thought?
Step 2: Sauté Your Base
In a large pot, heat the olive oil over medium heat. Once hot, toss in the diced onion. Sauté until the onion becomes translucent, stirring occasionally—about 5 minutes. Add the minced garlic and thyme, then let that cook for another minute until fragrant. I love this step; the aroma mingles in the air like a cozy kitchen hug.
Step 3: Create the Roux
Now, add the butter to the pot. Once melted, sprinkle in the flour, whisking it together until smooth. This will help thicken our soup to the perfect creamy consistency. You’ll want to cook this for about a minute, allowing the flour to brown slightly, releasing a nutty flavor that will elevate the soup.
Step 4: Add Veggies and Chicken
Toss in the chopped celery, carrot, sage, and bay leaf. Stir everything well to combine. It’s like a veggie party there! Next, pour in the chicken broth and bring the mixture to a gentle simmer. At this point, I love watching the farro swim around, soaking up all those flavors.
Step 5: Add Farro and Simmer
Once the broth is simmering, add the uncooked farro. Stir it in, and let the soup simmer gently for about 25 minutes. The farro will be tender and absorb all the deliciousness around it.
Step 6: Cream it Up!
After the farro is ready, slowly add the whole milk while stirring continuously. Watch how creamy it gets! Add the shredded rotisserie chicken next. A quick tip: using rotisserie chicken saves time without compromising flavor. Trust me; this stuff is a game changer. Adjust the seasoning with salt and pepper. Don’t forget the lemon zest at the end for a refreshing kick.
Step 7: Serve and Enjoy
Remove the bay leaf, and your soup is ready to serve. Ladle it into bowls, top with a sprinkle of fresh herbs if desired, and you’re set. Enjoy every last spoonful of your creamy, nourishing bowl!
Recipe Notes: Diving Deeper into Each Ingredient
- Yellow Onion: The foundation of many soups, onions add depth and sweetness as they cook down.
- Thyme: This herb offers an earthy flavor that pairs beautifully with chicken and vegetables.
- Farro: A whole grain with a nutty flavor and chewy texture, farro is loaded with fiber and nutrients.
- Extra-Virgin Olive Oil: Using high-quality olive oil enhances the overall flavor of the dish. It’s rich in healthy fats, too.
- Garlic: It may be small, but this ingredient packs a punch. It adds a wonderful aroma and depth of flavor.
- All-Purpose Flour and Butter: Together, they create a roux, which forms the base of a creamy texture in our soup.
- Sage: This herb gives a warm, slightly peppery flavor, perfectly complementing the chicken.
- Bay Leaf: A whole bay leaf can add an aromatic depth to any simmered dish. Be sure to remove it before serving!
- Whole Milk: This adds creaminess; half-and-half or cream could be used for an even richer flavor.
- Chicken Broth: Homemade or store-bought, it’s essential for a flavorful foundation.
- Lemon Zest: This bright addition cuts through the richness, giving a balance.
- Shredded Rotisserie Chicken: Easily adds flavor and convenience, making your soup come together seamlessly.
- Carrot: It sweetens the broth naturally and adds a beautiful color.
Recipe Variations
This soup is infinitely adaptable. Here are some variations you can explore:
- Vegetarian Option: Substitute chicken with mushrooms or other desirable vegetables, and use vegetable broth instead.
- Different Grains: Swap out farro for barley, quinoa, or brown rice if you prefer.
- Spice it Up: Add a pinch of red pepper flakes for a kick if you crave some heat.
- Herb Swap: Fresh parsley or dill could be used instead of thyme and sage for a different herbaceous note.
- Creamy Alternative: Instead of whole milk, use coconut milk for an exotic twist and a dairy-free option.
- Add Legumes: Toss in some white beans or chickpeas for extra protein and texture.
Creamy Chicken Farro Soup Recipe
Equipment
- Large pot
- Vegetable flour mixture
Ingredients
- 1 medium yellow onion finely diced
- 1 tablespoon fresh thyme leaves minced
- ¾ cup uncooked dry farro
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves minced
- ¼ cup all-purpose flour
- ¼ cup ½ stick unsalted butter
- 2 teaspoons fresh sage minced
- Salt and freshly ground black pepper to taste
- 2 celery stalks finely chopped
- 1 bay leaf
- 1 ½ cups whole milk
- 4 cups homemade or store-bought chicken broth
- 1 teaspoon lemon zest
- 2 ½ to 3 cups cooked shredded rotisserie chicken
- 1 large carrot peeled and finely diced
Instructions
Step 1: Prepare Your Ingredients
- First, gather all your ingredients and prep them. Dice the onion, mince the garlic, chop the celery, and peel and dice the carrot. The more organized you are now, the smoother the cooking process will go. Isn’t that a nice thought?
Step 2: Sauté Your Base
- In a large pot, heat the olive oil over medium heat. Once hot, toss in the diced onion. Sauté until the onion becomes translucent, stirring occasionally—about 5 minutes. Add the minced garlic and thyme, then let that cook for another minute until fragrant. I love this step; the aroma mingles in the air like a cozy kitchen hug.
Step 3: Create the Roux
- Now, add the butter to the pot. Once melted, sprinkle in the flour, whisking it together until smooth. This will help thicken our soup to the perfect creamy consistency. You’ll want to cook this for about a minute, allowing the flour to brown slightly, releasing a nutty flavor that will elevate the soup.
Step 4: Add Veggies and Chicken
- Toss in the chopped celery, carrot, sage, and bay leaf. Stir everything well to combine. It’s like a veggie party there! Next, pour in the chicken broth and bring the mixture to a gentle simmer. At this point, I love watching the farro swim around, soaking up all those flavors.
Step 5: Add Farro and Simmer
- Once the broth is simmering, add the uncooked farro. Stir it in, and let the soup simmer gently for about 25 minutes. The farro will be tender and absorb all the deliciousness around it.
Step 6: Cream it Up!
- After the farro is ready, slowly add the whole milk while stirring continuously. Watch how creamy it gets! Add the shredded rotisserie chicken next. A quick tip: using rotisserie chicken saves time without compromising flavor. Trust me; this stuff is a game changer. Adjust the seasoning with salt and pepper. Don’t forget the lemon zest at the end for a refreshing kick.
Step 7: Serve and Enjoy
- Remove the bay leaf, and your soup is ready to serve. Ladle it into bowls, top with a sprinkle of fresh herbs if desired, and you’re set. Enjoy every last spoonful of your creamy, nourishing bowl!
Notes
- Yellow Onion: The foundation of many soups, onions add depth and sweetness as they cook down.
- Thyme: This herb offers an earthy flavor that pairs beautifully with chicken and vegetables.
- Farro: A whole grain with a nutty flavor and chewy texture, farro is loaded with fiber and nutrients.
- Extra-Virgin Olive Oil: Using high-quality olive oil enhances the overall flavor of the dish. It’s rich in healthy fats, too.
- Garlic: It may be small, but this ingredient packs a punch. It adds a wonderful aroma and depth of flavor.
- All-Purpose Flour and Butter: Together, they create a roux, which forms the base of a creamy texture in our soup.
- Sage: This herb gives a warm, slightly peppery flavor, perfectly complementing the chicken.
- Bay Leaf: A whole bay leaf can add an aromatic depth to any simmered dish. Be sure to remove it before serving!
- Whole Milk: This adds creaminess; half-and-half or cream could be used for an even richer flavor.
- Chicken Broth: Homemade or store-bought, it’s essential for a flavorful foundation.
- Lemon Zest: This bright addition cuts through the richness, giving a balance.
- Shredded Rotisserie Chicken: Easily adds flavor and convenience, making your soup come together seamlessly.
- Carrot: It sweetens the broth naturally and adds a beautiful color.
Nutrition
Frequently Asked Questions
1. Can I make this soup ahead of time?
Absolutely! This soup can be made a day in advance. Store it in an airtight container in the fridge. It might thicken as it sits; you can add a little extra broth or water when reheating.
2. How do I store leftovers?
Let the soup cool down before transferring it to airtight containers. It will last in the refrigerator for up to three days or can be frozen for up to three months.
3. Is farro gluten-free?
No, farro is not gluten-free. However, you can substitute it with gluten-free grains like quinoa or brown rice for a similar texture.
4. Can I use raw chicken instead of rotisserie?
Yes, you can use raw chicken. Just sauté it first until cooked through before proceeding with the soup. Shred it after cooking.
5. What other vegetables can I include?
You can add kale, spinach, or peas to the mix. Just toss them in during the last few minutes of cooking to keep them vibrant and fresh.
6. What if I don’t have chicken broth?
No worries! You can use water with added seasonings or cube chicken bouillon mixed with water as a substitute.
Conclusion
In closing, Creamy Chicken Farro Soup is more than just a dish; it’s an experience wrapped in warmth and comfort. The combination of flavors and textures creates a satisfying meal perfect for any day of the week. Whether you’re feeding a family, impressing guests, or simply treating yourself after a long day, this recipe delivers. Remember, the beautiful thing about cooking is the room for creativity. Don’t hesitate to experiment with ingredients and make this soup your own. Enjoy, and may every spoonful bring you home!