Chicken Farro Soup with Kale and White Beans

Name: Chicken Farro Soup with Kale and White Beans
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1½ lb (680 g) boneless, skinless chicken breasts, patted dry; to taste kosher salt; to taste freshly ground black pepper; 2 tbsp (30 ml) extra-virgin olive oil; 6 cloves (30 g) garlic cloves, minced; 8 cups (1920 ml) low-sodium chicken broth; ¾ cup (150 g) pearl farro, unrinsed; 2 cans (15 oz each) (850 g) canned white beans (cannellini or Great Northern), drained and rinsed; 6 cups (180 g) fresh Lacinato kale, stems removed, torn into bite-sized pieces; ¼ tsp (½ g) red pepper flakes (optional); 3 tbsp (45 ml) fresh lemon juice; 2 tbsp (30 ml) extra-virgin olive oil, for drizzling (optional); ½ cup (50 g) grated Parmesan cheese (optional)

From the MyKitchenBank Kitchen

A hearty Italian-American soup built on tender shredded chicken, nutty pearl farro, and creamy white beans, brightened by garlicky kale and finished with a touch of olive oil and lemon. This one-pot meal is filling enough for dinner but light enough to feel wholesome, with minimal prep and maximum flavor.

Prep: 15 min
Cook: 35 min
Total: 50 min
Makes: 6 servings (about 10 cups total)

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Ingredients

6 servings

1½ lb (680 g) boneless, skinless chicken breasts, patted dry
to taste kosher salt
to taste freshly ground black pepper
2 tbsp (30 ml) extra-virgin olive oil
6 cloves (30 g) garlic cloves, minced
8 cups (1920 ml) low-sodium chicken broth
¾ cup (150 g) pearl farro, unrinsed
2 cans (15 oz each) (850 g) canned white beans (cannellini or Great Northern), drained and rinsed
6 cups (180 g) fresh Lacinato kale, stems removed, torn into bite-sized pieces
¼ tsp (0.5 g) red pepper flakes (optional)
3 tbsp (45 ml) fresh lemon juice
2 tbsp (30 ml) extra-virgin olive oil, for drizzling (optional)
½ cup (50 g) grated Parmesan cheese (optional)

Equipment (4)

Large heavy-bottomed pot or Dutch oven (6-quart)
Cutting board and chef's knife
Wooden spoon
Instant-read thermometer (optional but helpful)

Steps

Before you start

Pat chicken breast dry before searing to encourage browning
Trim tough stems from kale and tear leaves into bite-sized pieces
Have your broth ready—homemade or store-bought

1
Season and sear chickenOven 165°F / 75°C
- Season the chicken breasts generously on both sides with kosher salt and freshly ground black pepper.
- Heat the 2 tbsp (30 ml) olive oil in a large 6-quart pot or Dutch oven over medium-high heat until shimmering, about 2 minutes.
- Add the chicken and sear for 4–5 minutes per side, until golden brown (the internal temperature does not need to reach 165°F yet—we're just browning it).
- Transfer to a plate.
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Ready when: Golden-brown crust on both sides
Tip: Do not skip searing—it builds flavor through browning (the Maillard reaction).
2
Sauté aromatics
- Reduce the heat to medium.
- Add the minced garlic to the pot and stir constantly for about 1 minute, until fragrant and the raw taste mellows.
- Watch carefully so the garlic does not scorch.
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Ready when: Garlic is fragrant and light golden, not brown
Tip: Low heat protects garlic from burning, which would make the soup bitter.
3
Add broth and farro
- Pour in the 8 cups (1920 ml) of chicken broth and add the pearl farro.
- Return the seared chicken breasts to the pot, nestling them among the farro.
- Increase heat to medium-high and bring the liquid to a gentle boil, stirring occasionally.
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Ready when: Liquid is at a rolling boil
4
Simmer farro and chickenOven 165°F / 75°C
- Once boiling, reduce heat to medium-low and simmer uncovered for 20 minutes, stirring every 5 minutes to prevent sticking.
- The farro should be nearly tender and the chicken should now have an internal temperature of 165°F (74°C) when checked with an instant-read thermometer.
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Ready when: Farro grains are tender and creamy; chicken registers 165°F (74°C) internally
Tip: Stir periodically to help farro cook evenly and prevent it from settling to the bottom.
5
Shred chicken and add beans
- Transfer the cooked chicken breasts to a cutting board.
- Using two forks, shred the chicken into bite-sized pieces.
- Return the shredded chicken to the pot along with the drained and rinsed white beans and the red pepper flakes (if using).
- Stir well to distribute.
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Ready when: Chicken is shredded into small pieces; beans are evenly distributed
Tip: Shredding while the chicken is still warm makes it easier to pull apart.
6
Wilt kale and finish
- Add the torn kale to the pot in a large handful.
- Stir continuously for 1–2 minutes as it wilts down, then add the remaining kale.
- Continue stirring until all the kale is submerged and tender, about 2–3 minutes more.
- The soup should still be simmering gently on medium heat.
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Ready when: Kale is uniformly dark green and tender; no tough stems remain
Tip: Adding kale in stages helps it wilt evenly without overcrowding the pot.
7
Taste and adjust seasoning
- Remove from heat.
- Stir in the 3 tbsp (45 ml) fresh lemon juice.
- Taste the soup and season with additional kosher salt and freshly ground black pepper as needed.
- The lemon should brighten the flavors without making the soup sour.
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Ready when: Flavors are balanced; lemon is present but not overpowering
Tip: Taste before serving—this is your last chance to adjust salt and acid.
8
Serve
- Ladle the soup into bowls.
- Drizzle each serving with about 1 tsp of the optional extra-virgin olive oil and top with a generous pinch of grated Parmesan cheese if desired.
- Serve immediately.
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Tip: A drizzle of good olive oil and cheese elevates this soup from simple to special.

Good to know

Tips

Pat your chicken dry before searing—any moisture will steam instead of brown, and you'll lose that rich, flavorful crust.
Pearl farro is easier than whole farro because it cooks in ~20 minutes instead of 45 and needs no soaking, making it perfect for a weeknight soup.
If your soup seems too thick after cooking, stir in ½ cup (120 ml) of broth or water at a time until you reach your preferred consistency.
The addition of lemon juice right at the end is key—it wakes up all the flavors without a recipe need for added salt or richness.

Make ahead

Cook the soup up through step 5 (after shredding the chicken and adding the beans). Cool, cover, and refrigerate for up to 3 days. To finish, reheat gently over medium heat, add the kale, and proceed with step 6. The flavor actually improves as it sits."

Storage & reheating

Refrigerator: Cover and store for up to 5 days. Reheat gently over medium heat, stirring occasionally, until warm through. Freezer: Freeze (minus the kale, which becomes mushy) in airtight containers for up to 3 months. Thaw overnight in the refrigerator and reheat as above, then add fresh kale at the end.

Substitutions

pearl farro → Pearl barley, spelt berries (soaked briefly), or 1 cup diced potato. Barley cooks at the same rate; spelt takes a few extra minutes; potato shreds, so add it later.
fresh Lacinato kale → Spinach, escarole, or even shredded zucchini. Spinach wilts instantly; escarole is heartier. Choose greens with a flavor you enjoy.
canned white beans (cannellini or Great Northern) → Chickpeas, borlotti beans, or lentils. Canned chickpeas add earthiness; lentils create a soupier texture. Adjust amount slightly if very small.
low-sodium chicken broth → Vegetable broth or low-sodium beef broth. Vegetable broth is lighter; beef broth is richer. Adjust salt as store-bought broths vary widely.