Chicken Vegetable Farro Soup

Chicken Vegetable Farro Soup

Once October arrives and the temperatures drop, I start craving soup again. Actually, I usually start craving soup in September, but October is cool enough to justify eating it on a regular basis. My favorite types of soups are like warm salads, full of vegetables, whole grains, and lean protein.

This week, I whipped up a batch of chicken noodle soup for Ryan’s lunches – and made a variation of the soup for myself. This chicken vegetable farro soup is both hearty and nutritious. After a run in the crisp fall temperatures, this soup will warm you up, satisfy your appetite, and give you the nutrition you need after a workout.Chicken Vegetable Farro Soup

What are the nutritional benefits of this soup?

  • Farro is a whole grain, which means it is rich in fiber, B vitamins, and protein. Whole grains such as farro are slow to digest, providing you with a satisfied appetite and a steady stream of energy.
  • Farro provides 10% of your daily recommended iron, which improves energy and athletic performance.
  • The beans and chicken provide lean protein, vital for muscle recovery.
  • Chicken stock contains collagen, glucosamine, and gelatin, which can boost the immune system and promote gut health.
  • Carrots and celery are both high in fiber and various vitamins and minerals, including vitamin A.

When making a grain-based soup – chicken noodle, rice, or this chicken vegetable farro soup – I cook the grains and the rest of the soup separately. I find this method maintains a good texture for both the vegetables and the grains, rather than having mushy vegetables or undercooked grains. This works particularly well for the farro, which is cooked in a similar method to pasta. 

Chicken Vegetable Farro Soup


I make my chicken stock from scratch – which sounds a lot more complicated than it actually is. Whenever I roast a whole chicken, I reserve the bones. I combine water, the chicken bones, salt, and onion, celery, and carrots in the crockpot on high and let cook for 4-6 hours. Once the stock has cooled, I strain it and use for recipes such as this soup.

Chicken Vegetable Farro Soup

Laura Norris
Servings 6


  • 1 cup dry farro
  • 6 cups chicken stock homemade or storebought
  • 4 large carrots trimmed and chopped
  • 4-5 stalks of celery trimmed and chopped
  • 1 15- oz. can white beans
  • Salt and black pepper to taste
  • 2 boneless skinless chicken breasts, cooked and shredded
  • Optional: 2 large handfuls of spinach


For the farro

  • Soak 1 cup dry overnight. Drain, then combine with 3 cups of water in a pot. Bring to a boil then simmer for 10 minutes or until it reaches your preferred texture. Drain the excess water.

For the soup

  • In a large pot, combine the stock, carrots, and celery. Simmer for 10-15 minutes, or until vegetables are fork-tender.
  • Add the shredded chicken, white beans, and farro. Season with salt and pepper to taste.
  • If desired, add in spinach and let cook for 2-3 more minutes, until wilted.*
  • Store in the fridge for up to 5 days.


*If preparing ahead and reheating each serving individually, I add the spinach upon reheating, not during the original cooking process.
Best of all, this chicken vegetable farro soup is easy to prepare and can be prepared early in the week for quick and healthy lunches and/or dinners. 

[Tweet “Easy to prepare Chicken Vegetable Farro Soup for a nutritious and delicious fall meal! via @thisrunrecipes #recipe #soup #farro”]

What’s your favorite type of soup?
Have you tried farro?

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