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Creamy Chicken Soup with Farro

This Creamy Chicken Soup with Farro is amazing - light and flavorful and loaded with healthy vegetables. You'll love this in summer or winter!
Course: Soups
Author: Kristi



  • 1 cup onion diced
  • 1/2 cup carrot diced
  • 1/2 cup celery diced
  • 2 tablespoons garlic coarsely chopped
  • 2 tablespoons butter

Soup Base

  • 2 14.5 ounce cans chicken broth
  • 2 cups water
  • 3 cups shredded cooked chicken
  • 3 cups cooked farro
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon crushed rosemary


  • 1/4 cup butter
  • 1/3 cup flour
  • 2 cups skim milk


  • Saute onion, carrot, celery in melted butter for 3-5 minutes until softened. Add garlic and saute for 2 additional minutes. Remove from heat and set aside.
  • Add chicken broth and water to a large stock pot and heat on medium-high until hot. Turn down to medium and add chicken and farro. Next, add sauteed vegetable mixture, salt, pepper and crushed rosemary and stir well. When soup starts boiling, turn down to Medium-Low or Low.
  • In a separate saute pan, on medium heat, melt butter and slowly add flour, whisking constantly. Turn heat down to low and slowly add skim milk, continuing to whisk until thoroughly mixed and smooth, making a roux. When thoroughly mixed and smooth, pour roux into the stockpot with the soup.
  • Cook for 20 to 30 minutes (uncovered) on Medium-Low heat until hot and thickened.
  • Serve.