After being asked for more soup recipes, I dug in with a vengeance. Who doesn’t love a steaming bowl of soup and a crispy piece of focaccia or sourdough to dip it in? I think I struck gold with this one because it has farro (one of my favorite grains) and it can be simmered and eaten in under an hour.
My thoughts were confirmed after the J+N tasters and family members immediately asked when the recipe would be published. Well, my friend…it’s here. Developed, tasted tested and ready for your personal flourish.
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That’s the best thing about soup —heck, cooking for that matter, right? You have a base recipe and then make it your own by adding bits from the vegetable crisper.
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A few necessary callouts
This soup gets its exceptional flavor thanks to two key ingredients:
Chicken for soup. I use my all-time favorite method for cooking chicken breasts. It only takes 21 minutes (about half the total time for this soup) and makes the juiciest chicken ever. The broth left from making the chicken adds tremendous flavor to this soup and so many other recipes. You can, of course, use rotisserie chicken, but will be missing out on the flavor this rich broth contributes to the soup.
Packaged farro. My go-to farro comes from Trader Joe’s. It’s their 10 Minute Farro and as the name implies, is quick-cooking with the perfect chewy texture, even in soup. And as the leftover soup sits in the fridge, the quality of the farro doesn’t suffer.
Leftover soup tip
As the chicken farro soup sits in the fridge, the farro might absorb some of the broth. No worries! Just add a little more broth or even water when reheating.
Step-by step: chicken farro soup
Assemble all of your ingredients (mise en place as the French say; or “everything in its place”) so that you’re ready to groove because this one comes together quickly.
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46 MInute Chicken and Farro Soup
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Ingredients
- 1 T olive oil
- 1 T unsalted butter
- 1 shallot minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 2 T minced fresh parsley
- 1 T fresh dill
- ½ teaspoon celery salt
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
- 2 cloves garlic
- 2 T tomato paste
- 2 quarts chicken stock
- 1 ½ cups farro, I use the whole bag of Trader Joe’s 10 Minute Farro
- 2 boneless skinless chicken breasts, cooked and cubed with pan drippings from the foolproof method
- ½ lemon
- fresh parsley, for garnish
Instructions
- In a soup pot (I use a 4 qt), heat the olive oil and butter over medium. Stir in the vegetables and season with the seasoning and herbs. Saute until golden softened about 8-10 minutes.1 T olive oil, 1 T unsalted butter, 1 shallot minced, 2 carrots, 2 celery stalks, 2 T minced fresh parsley, 1 T fresh dill, ½ teaspoon celery salt, ½ teaspoon kosher salt, ¼ teaspoon black pepper
- Saute the garlic until fragrant. Stir in the tomato paste and cook until starting to caramelize on the bottom. Quickly pour in the chicken stock and bring to a low boil.2 cloves garlic, 2 T tomato paste, 2 quarts chicken stock
- Stir in the farro, lower heat and simmer for at least 10 minutes. Add the cooked chicken breast and heat for another 5 minutes. Squeeze in the lemon and garnish with a bit of fresh parsley.1 1/2 cups farro, 2 boneless skinless chicken breasts, ½ lemon
