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+ servings

Lemon, Chicken and Farro Soup

This lemon, chicken, and farro soup is hearty and wholesome!
This lemon, chicken, and farro soup is hearty and wholesome!
Print Recipe
5 from 2 votes


  • 2 tablespoons olive oil , divided
  • 1 lb boneless skinless chicken , can use breasts or thighs
  • 1 small onion , chopped
  • 2 carrots , chopped
  • 2 celery stalks , chopped
  • 3 cloves garlic , minced
  • 6 cups chicken broth or stock
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon chopped fresh thyme or 1 teaspoon dried
  • 1 lemon
  • 1 cup farro


  • Heat 1 tablespoon of olive oil in heavy pot over medium high heat. Season chicken generously with salt and pepper. Brown chicken, about 3-5 minutes per side. Remove chicken from pot and set aside.
  • Add remaining olive oil to pot. Add onions, carrots, and celery and cook until softened and just start to brown, about 4-5 minutes. Add garlic and cook for 1 minute more.
  • Add chicken broth, salt, pepper, thyme, and browned chicken to pot.
  • Zest the lemon and add zest to the pot.
  • Bring to a boil and then add farro. Simmer for 20 minutes until farro is tender.
  • Chicken may be cooked through before 20 minutes are up, depending on the size or your breasts or thighs. Check with an instant read thermometer (chicken is done at 165°), or by cutting chicken open to see if it's cooked through. When chicken is done, remove from pot and let cool slightly, then shred.
  • When farro is tender, add shredded chicken back to pot. Add juice from half of the lemon. Taste soup, and if desired, add more lemon juice and/or salt. Serve hot.


Sodium: 1355mg, Calcium: 51mg, Vitamin C: 32mg, Vitamin A: 3475IU, Sugar: 2g, Fiber: 7g, Potassium: 691mg, Cholesterol: 48mg, Calories: 281kcal, Saturated Fat: 1g, Fat: 8g, Protein: 21g, Carbohydrates: 33g, Iron: 2mg
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