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Chicken Farro Soup with Shiitake Mushrooms

  • Prep Time: 15m
  • Cook Time: 30m
  • Total Time: 45m


  • 4 oz Shiitake mushrooms, sliced
  • 1/2 Yellow onion, diced
  • 2 Carrots, peeled and sliced into 1/2\" pieces
  • 4 c chicken stock, plus more if needed
  • 4 oz Farro, semi-pearled
  • 1 Bay leaf
  • 1 tsp. Thyme
  • 3/4 lb Chicken breast (1), cooked and diced or shredded
  • 1 Cannellini beans can (15oz), drained and rinsed
  • 1 tbsp. Fresh parsley
  • Salt
  • Fresh ground pepper


  1. In a Dutch oven over medium-high heat, warm 1 tbsp olive oil. Sauté the mushrooms for 5 minutes, until they release their liquid and start to brown. Remove from the Dutch oven and set aside.
  2. In the same cookware over medium heat, sauté the onion for 3-4 minutes, until tender. Add the carrots and sauté for 2 minutes.
  3. Add the chicken stock, farro, thyme, and by leaf. Bring to a boil, reduce heat to low, cover and let simmer until the farro is tender 16-19 minutes, or whatever is recommended by the farro directions.
  4. Add the reserved mushrooms, chicken, and beans, and simmer over low heat uncovered until all ingredients are heated through.
  5. Discard the bay leaf. If needed, add more stock to thin the consistency. Stir in the parsley and season liberally with salt and pepper.