Chicken soup is supposed to be simple, but most versions are either thin and boring or they take an hour of simmering. This chicken & farro soup is neither. Chewy farro — cooked right in the pot — turns a classic chicken soup into something that eats like a full meal: hearty grains, tender chicken, silky greens, and a squeeze of lemon that wakes the whole bowl up. And it’s on the table in 30 minutes.
Why you’ll love it
- One pot, start to finish. The farro cooks directly in the broth — no extra pot, no extra dishes.
- A real meal in a bowl. Chewy grains + lean chicken + vegetables + greens means no side dish required.
- ~32g protein per serving (estimated), from chicken plus the surprisingly protein-rich farro.
- Ready in 30 minutes. Pearled farro is the trick — it cooks in about 15 minutes, not the 40+ that whole farro demands.
Ingredients
- 1 1/2 lb boneless, skinless chicken thighs, cut into 3/4-inch pieces
- 1 tablespoon olive oil, plus more for drizzling
- 1 teaspoon kosher salt, divided (1/2 + 1/2)
- 1/2 teaspoon black pepper
- 1 medium yellow onion, diced
- 3 medium carrots, peeled and sliced into 1/4-inch coins
- 2 stalks celery, sliced 1/4-inch thick
- 4 cloves garlic, minced
- 1 tablespoon fresh thyme leaves, or 1 teaspoon dried
- 2 bay leaves
- 1 cup pearled farro, NOT whole farro — see FAQ
- 8 cups low-sodium chicken broth
- 3 cups chopped kale, tough stems removed (or 5 oz baby spinach)
- 2 tablespoons fresh lemon juice, plus wedges for serving
- 1/4 cup chopped fresh parsley
- Shaved Parmesan, for serving (optional)
Equipment
A large Dutch oven or heavy soup pot (5–6 quart), and a wooden spoon or ladle.
Instructions
- Sear the chicken (4 minutes).. Pat the chicken pieces dry and season with 1/2 teaspoon salt and the pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken in a single layer and sear, undisturbed, until golden on one side, about 4 minutes. (It doesn’t need to be cooked through yet — it finishes in the broth.)
- Soften the vegetables (4 minutes).. Stir in the onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 4 minutes.
- Bloom the aromatics, add broth and farro (1 minute).. Add the garlic, thyme, and bay leaves; cook 30 seconds until fragrant. Pour in the chicken broth, scraping up the browned bits from the bottom. Stir in the pearled farro and the remaining 1/2 teaspoon salt. Bring to a boil.
- Simmer (11 minutes).. Reduce the heat to a steady simmer and cook, uncovered, until the farro is tender-chewy and the chicken is cooked through, about 11 minutes. Remove and discard the bay leaves.
- Wilt the greens (1 minute).. Stir in the kale and cook 1 minute, just until wilted and bright green. (If using spinach, stir it in and remove the pot from the heat immediately.)
- Finish and serve (1 minute).. Stir in the lemon juice and parsley. Taste and adjust salt and pepper. Ladle into bowls, drizzle with olive oil, and top with shaved Parmesan if you like. Serve with lemon wedges.
Doneness cues: Chicken pieces must reach 165°F internally — check the largest piece with an instant-read thermometer. The farro is done when tender with a pleasant chew; it should not be crunchy (add 3–4 more minutes if needed) or mushy (you used pearled farro, not whole — see FAQ).
30-Minute Chicken & Farro Soup
Ingredients
Equipment
Method
- Pat the chicken pieces dry and season with 1/2 teaspoon salt and the pepper. Heat the olive oil in a large Dutch oven over medium-high heat. Add the chicken in a single layer and sear, undisturbed, until golden on one side, about 4 minutes. (It doesn’t need to be cooked through yet — it finishes in the broth.)
- Stir in the onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 4 minutes.
- Add the garlic, thyme, and bay leaves; cook 30 seconds until fragrant. Pour in the chicken broth, scraping up the browned bits from the bottom. Stir in the pearled farro and the remaining 1/2 teaspoon salt. Bring to a boil.
- Reduce the heat to a steady simmer and cook, uncovered, until the farro is tender-chewy and the chicken is cooked through, about 11 minutes. Remove and discard the bay leaves.
- Stir in the kale and cook 1 minute, just until wilted and bright green. (If using spinach, stir it in and remove the pot from the heat immediately.)
- Stir in the lemon juice and parsley. Taste and adjust salt and pepper. Ladle into bowls, drizzle with olive oil, and top with shaved Parmesan if you like. Serve with lemon wedges.
Notes
Nutrition note
Protein is estimated at about 32g per serving, calculated from USDA FoodData Central values for the listed ingredients — this is an estimate, not a lab analysis. Actual values vary by brand and preparation.
Substitutions and tips
- Pearled vs. whole farro matters. Pearled farro has the bran removed, so it cooks in ~15 minutes and fits this 30-minute timeline. Whole or semi-pearled farro needs 35–45 minutes and will not be tender in time — don’t substitute it here.
- Chicken breasts work in place of thighs — use 1 1/4 lb and cut them slightly larger so they stay juicy.
- No kale? Baby spinach, Swiss chard, or escarole all wilt in beautifully. Add them off the heat so they don’t overcook.
- Make it heartier: stir in a (15 oz) can of drained white beans with the kale for even more protein and fiber.
- Herb swap: rosemary or dill stand in for thyme — use half as much dried as fresh.
Storage and reheating
Refrigerate leftovers within 2 hours in an airtight container for up to 4 days. The farro will keep absorbing broth as it sits — loosen with a splash of broth or water when reheating. Reheat on the stove over medium heat until steaming (165°F), or microwave in 60-second bursts, stirring between. Freezes well for up to 3 months, though the carrots soften on thawing; freeze without the greens and add fresh kale or spinach when reheating for best texture.
Frequently asked questions
Can I use whole farro instead of pearled? Not in this recipe — whole farro needs 35–45 minutes of simmering and would still be crunchy at 30 minutes. If whole farro is all you have, cook it separately according to the package directions and add it at step 5.
Is farro gluten-free? No — farro is a type of wheat and contains gluten. For a gluten-free version, swap in 3/4 cup quinoa (added at step 3, simmer 12 minutes) or use cooked brown rice.
Is this good for meal prep? Very. Portion into containers and refrigerate; the soup thickens into a hearty stew-like bowl overnight, which many people love. Add extra broth when reheating if you want it soupier.
How do I get the most protein per serving? The ~32g estimate already includes the farro’s contribution. Add a can of white beans (about +4g per serving) or an extra half pound of chicken for a bigger number.
More cozy one-pot soups
For another 30-minute one-pot dinner, our Minestrone with Turkey Meatballs is a reader favorite. Soup season? Our 30-Minute White Bean Turkey Chili is all one pot. If you like high-protein chicken dinners, try our 25-Minute Honey Garlic Chicken & Green Beans.