Chicken Farro Soup
Matthew Kadey, MS, RD
Matthew Kadey, MS, RD
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353 Calories
40 g Carbs
30 g Protein
8 g Fat
Total Time
4 servings

This Italian-inspired soup will bowl you over with big-time flavor and plenty of nutritional highlights, including a payload of muscle-building protein and hunger-fighting fiber. It's proof that an awesome soup need not be an all-day kitchen project. The grain of choice, farro, is an ancient Egyptian grain that eventually made its way to Italy and became a popular pasta alternative. Although farro softens when cooked, it still retains a crunch. If farro isn't available, this soup can be made with quinoa or rice.


  • 1 tbsp canola oil
  • 1 onion, finely diced
  • 3 medium carrots, chopped
  • ½ tsp table salt
  • 2 stalk celery, finely diced
  • 2 clove garlic, minced
  • 1 tbsp tomato paste
  • 2 tsp italian seasoning
  • 1 cup white wine
  • 4 cup low-sodium chicken broth
  • ¾ cup farro
  • 2 cup chicken, rotisserie, chopped
  • 1 tbsp lemon juice
  • ⅓ cup flat-leaf parsley


  1. Heat the oil in a large saucepan over medium heat. Add the onion, carrots, and salt; sauté for 6 minutes. Add the celery and garlic to pan, and cook for an additional 2 minutes. Place the tomato paste, Italian seasoning, and a pinch of black pepper in the pan, and heat for 30 seconds.
  2. Add the wine to the pan, bring it to a boil, and let it cook for 3 minutes. Place the broth and farro in the pan. Return the mixture to a boil, reduce the heat to medium-low, and simmer covered until the farro is tender, about 20 minutes. Stir in the chicken and lemon juice, and heat through. Add more broth if needed. Serve garnished with parsley.