Chicken and Farro Soup with Shiitake Mushrooms

Simple Sunday dinner:
Chicken and Farro Soup with Shiitake Mushrooms

Following a busy, social weekend with big meals and late evenings, Sunday is nicely relaxed and peaceful with no reservations, no make-up and no agenda. Dinner will reflect simplicity and balance with fresh and light ingredients and minimal fuss. It’s a perfect moment for this restorative chicken soup, using leftover meat and homemade stock from last week’s roast. Carrots, shiitakes, and fresh snipped parsley from our terrace pots brighten and flavor the soup, while farro adds a little nutritional heft to this easy one-dish meal.

Chicken and Farro Soup with Carrots and Shiitakes
Serves 4

1 tablespoon extra-virgin olive oil
1 medium onion, chopped
2 large carrots, sliced 1/4 inch thick
1/2 pound shiitake mushrooms, trimmed, halved if large
6 cups chicken stock
1/2 cup farro
1 bay leaf
1 teaspoon dried thyme
1 teaspoon salt, or to taste
1 teaspoon freshly ground black pepper
2 cooked chicken breasts, 12 to 16 ounces, shredded in large pieces
1/4 cup chopped Italian flat leaf parsley

Heat oil in a soup pot or Dutch oven over medium heat. Add onion and sauté until it softens without coloring, 2 minutes. Add carrots and mushrooms. Sauté until carrots brighten in color and mushrooms begin to release their juices, 2 to 3  minutes. Add stock, farro, bay leaf, thyme, salt and pepper. Bring to a boil, then reduce heat. Cover and simmer until farro is tender, about 25 minutes. Stir in chicken and top off with additional stock if needed. Taste for seasoning. Simmer until chicken is heated through. Ladle into bowls. Serve hot, garnished with parsley.

15 thoughts on “Chicken and Farro Soup with Shiitake Mushrooms

  1. I love a good soup on Sunday. There’s just something so nice about winding down a busy weekend with the slow, methodical preparation of making a soup. It’s especially nice when you can enjoy it throughout the week, too! This looks so delicious, Lynda. Thanks for sharing!

  2. Great – I bought some farro and have had no idea what to do with it – perfect timing. I make so much soup to cut down on the salt in prepared soup found in the stores…

  3. Your recipes sound wonderful, but I never use a recipe that doesn’t include nutritional facts. Is there a reason your recipes do not include these facts?

    1. Thank you for your comment. I am good at creating recipes, but less quick at programming a website. Nutritional facts are high on my to-do list – once I figure out how to do it.

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