Heat a saute pan with a lid to medium heat. While waiting for the pan to warm up season the chicken breast with black pepper and garlic powder. Once the pan is hot add ½ tbsp oil to the pan.
Place the chicken immediately in the pan with the oil, leave it there on medium heat for 2 minutes, then flip to the other side and cook for an additional 2 minutes.
Both sides should start to become golden brown, but the center will still look uncooked...if not golden, give each side another minute...your pan wasn't hot enough.
After both sides are golden brown, turn the heat down to low and cover the chicken with a lid. Let it cook for about 8 minutes, then flip and cover again for another 8 minutes on the other side. This cook time is based on an 8 oz breast, if you are using another size breast, cook your chicken for 1 minute per oz, per side covered.
After 8 minutes on each side covered, the chicken should be done. But this does depend on the size of the chicken breast, it is always best to check the internal temperature of chicken before serving.
Once the chicken is done remove it from the pan, saving the juices from the chicken in the pan. Allow the chicken to rest while you begin to cook the remaining ingredients.
Leaving the pan on the stove at medium heat, add the diced onion, jalapeno, and garlic to the chicken juices. Cook down for 3-5 minutes until most of the liquid has been absorbed, stirring often.
Now add the additional ½ tbsp oil to the pan, then add the farro. Cook the farro with the onion mixture for 3 minutes, stirring frequently to prevent the farro from burning. During this 3 minutes you are just toasting the farro to help bring out its flavor.
Now transfer the ingredients from you saute pan to a medium stock pot. Add your 5 cups of water and 3 tsp chicken base to the pot and bring to a boil. If you do not have chicken base, you can replace the water and chicken base with 5 cups low sodium chicken stock.
While you are waiting for the chicken stock to boil, use a fork and knife to shred your chicken breast into smaller bite size pieces.
After your farrow has boiled for approximate 15 minutes, add the shredded chicken, chopped carrots and diced celery to the pot, reduce heat to a simmer and cook for an additional 10 minutes.
After 10 minutes your carrots should be fork tender but not mushy. Season with red pepper flake and enjoy!
Macro Nutrition
Nutrition Facts
Chicken and Farro Soup
Amount Per Serving
Calories 205Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 0.4g3%
Polyunsaturated Fat 0.5g
Monounsaturated Fat 2.5g
Cholesterol 36.9mg12%
Sodium 446.4mg19%
Potassium 259.4mg7%
Carbohydrates 24.5g8%
Fiber 4.3g18%
Sugar 3.4g4%
Protein 17.2g34%
Vitamin A 212.2IU4%
Vitamin C 13.2mg16%
Calcium 31.1mg3%
Iron 6.4mg36%
* Percent Daily Values are based on a 2000 calorie diet.