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–+ servings

Chicken Farro Soup with Spinach

A hearty bowl of soup made with juicy chicken, fresh baby spinach, and tomatoes.
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Prep Time: 10 minutes
Cook Time: 30 minutes

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Course: Dinner, Lunch
Cuisine: American, American Comfort
Keyword: spinach farro soup
Servings: 4 People
Calories: 337kcal
Author: anne lawton

Chicken Farro Soup with Spinach

Scale this Recipe 4 People

Ingredients

  • 1 Tablespoon Olive oil or your favorite cooking oil
  • 1 Pound Boneless chicken breasts Thighs work too
  • 3/4 Cup Large Dice Zucchini about 1 small to medium squash
  • 1/2 Cup Chopped onions any variety
  • 2 Cloves Minced garlic or 1/2 teaspoons garlic powder
  • 3 Cups Low-sodium chicken broth or chicken stock
  • 1 Cup Diced tomatoes Fresh or canned
  • 1/4 Cup Uncooked Farro
  • 2 Teaspoons Herbes de Provence or Italian seasoning
  • 8 Ounces Baby spinach
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Instructions

  • Heat olive oil in a heavy 4–6 quart pot over medium heat.
  • Add the chicken and cook until lightly browned on the outside.
  • Stir in the onion, garlic, and zucchini. Cook for a few minutes, until softened.
  • Add the broth, tomatoes, and farro. Stir, cover, reduce heat to low, and simmer gently (not boiling) for about 20 minutes.
  • Remove the chicken, shred with two forks, then return it to the pot. Return to pot and simmer for 10 more minutes.
  • Add the spinach, let it wilt and then serve.

Notes

  • Let the first sauté do its job. Giving the chicken a little browning and the onions time to soften builds flavor.
  • Add garlic after the zucchini and onion have started to cook. Garlic burns fast, and burnt garlic can make the whole pot taste bitter.
  • Simmer the soup gently. A steady bubble is perfect. A hard or rolling boil can make the chicken tough.
  • Shred the chicken while it’s warm which will make it easier to shred.
  • Save the spinach for the end. It wilts in minutes and keeps a nicer color.
  • Taste and season with salt and pepper just before serving.

Nutrition

Serving: 1 | Calories: 337kcal | Carbohydrates: 20g | Protein: 31g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 73mg | Sodium: 180mg | Potassium: 966mg | Fiber: 5g | Sugar: 3g | Vitamin A: 5550IU | Vitamin C: 28mg | Calcium: 118mg | Iron: 4mg

Nutrition information provided is an estimate and can vary based on cooking methods and ingredients used

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