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Tarragon Chicken and Farro Soup

This hearty and delicious chicken tarragon and farro soup is the perfect thing to always keep on hand when you need a fast weekday lunch!
Course lunch, Main Course
Cuisine American
Servings 4
Author Launie Kettler

Ingredients

  • 1 cup farro, rinsed
  • 1 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon kosher salt, divided
  • 1 tablespoon olive oil
  • 3 large celery stalks, thinly sliced
  • 2 large carrots, diced
  • 1 large onion, diced
  • 1 large russet potato, diced
  • 9 cups chicken broth, divided
  • 1 1/2 cups shredded cooked or rotisserie chicken
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons dried dill
  • 1 teaspoon dried tarragon
  • 1 tablespoon roughly chopped fresh tarragon

Instructions

  • Bring 3 cups of the chicken broth to a boil in a medium saucepan overmedium heat.
  • Add the farro, bay leaf, 1/2 teaspoonn pepper and 1/2 teaspoon salt.
  • Bring back to a boil, cover, and reduce heat to a simmer.
  • Cook pearled farro for approximately 15-20 minutes, stirringoccasionally. Cook semi-pearled farro for approximately 30 minutes, stirringoccasionally. Cook whole farro approximately 35-40 minutes.
    And remember, the trick with grains is to taste, taste,taste, until you reach the consistency you like.
  • When the farro is done, drain and rinse under cold water.Reserve.
  • Heat olive oil in a large saucepan over medium heat until itshimmers.
  • Add in the celery, carrots, onion, and potato. Season with remaining salt and pepper.
  • Sauté for 5 minutes, or until just softened.
  • Cover, and reduce heat to medium-low.
  • Cook for 7 minutes, stirring occasionally.
  • Add in the broth, desired amount of cooked farro, cookedchicken, Worcestershire sauce, dried dill, and tarragon.
  • Cover, and simmer for 15-20 minutes.
  • Stir in fresh tarragon just before serving.