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30-Minute Chicken & Farro Soup

Chicken soup that eats like a meal: chewy pearled farro cooked right in the pot with tender chicken, carrots, celery, and wilted kale, finished with lemon — 30 minutes, one pot, about 32g protein per serving (estimated).
Print Recipe
Prep Time 8 minutes
Cook Time 22 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

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

  • Large Dutch oven or heavy soup pot (5–6 quart)
  • Wooden spoon or ladle

Method
 

  1. 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.)
  2. Stir in the onion, carrots, and celery. Cook, stirring occasionally, until the onion is translucent and the vegetables begin to soften, about 4 minutes.
  3. 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.
  4. 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.
  5. 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.)
  6. 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

Food safety: Chicken to 165°F. Use pearled farro — NOT whole farro — or it won't cook in 30 minutes. Leftovers 4 days refrigerated / 3 months frozen (add greens fresh when reheating). Protein ~32g/serving estimated from USDA FoodData Central; not lab-tested.