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Chicken Vegetable Farro Soup

Laura Norris
Print Recipe
Servings 6

Ingredients
  

  • 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

Instructions
 

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.

Notes

*If preparing ahead and reheating each serving individually, I add the spinach upon reheating, not during the original cooking process.