Mediterranean Farro Salad – Hearty & Healthy!

Farro is a delicious grain that makes for an easy meal. This farro salad recipe is full of fresh Mediterranean flavors.
Juicy tomatoes, crisp cucumbers, onions, and feta cheese all tossed in a simple dressing with a favorite grain.

This dish can be made ahead of time and enjoyed as a meatless main dish, a great lunch or a hearty side.
Ingredients
FARRO Farro is a healthy whole grain that is similar in texture to barley. If farro isn’t available, this salad tastes great with almost any grain. Try quinoa, barley, or even bulgur wheat or wheat berries. Brown rice is also a good substitute.
VEGETABLES Fresh veggies including onions, tomatoes, cucumbers, give this salad color and crunch.  Swap out the spinach for kale or even arugula.
DRESSING The dressing for farro salad is quick homemade dressing. Sub out your favorite bottled Greek or balsamic vinaigrette.

How to Make Farro Salad
Super easy to put together, farro salad can be ready (without chilling,) in half an hour!
Cook farro per recipe below. While farro is cooking, prepare vegetables.
Add dressing ingredients to a mason jar and shake to blend.
Combine farro, vegetables, and dressing in a serving bowl. Cover and chill, then garnish and serve.

Make it a Meal
This farro salad is hearty and filling making it a great meal as is. If you’d like to top it with protein, try one of the following:

Leftovers
This salad makes for amazing leftovers and will keep about 4 days.
The tomatoes/cucumbers will soften slightly. If making this ahead, use small tomatoes and keep them whole.
Add fresh herbs or fresh veggies when serving.
This recipe does not freeze well. If you’d like to prepare ahead, cook extra farro and freeze it. Once thawed, you can add all of the remaining ingredients.
Great Grains
Did you enjoy this Mediterranean Farro Salad? Be sure to leave a rating and a comment below! 

Farro Salad

This Farro Salad is crisp & colorful. Full of fresh veggies and hearty farro, this salad is sure to be a family favorite!

Place farro in a large pot of salted water. Bring to a boil, reduce heat to a simmer and cook until farro is tender, about 14-16 minutes. Drain well and rinse with cold water.

While farro is cooking, prepare vegetables. Place all dressing ingredients in jar and shake well.

Combine cooled farro, dressing, and vegetables in a bowl. Toss well and refrigerate for 1 hour.

Garnish with feta cheese and serve chilled.

Leftover Farro Salad can be stored in an airtight container in the fridge for up to 4 days. 

Calories: 342, Carbohydrates: 40g, Protein: 8g, Fat: 18g, Saturated Fat: 4g, Cholesterol: 11mg, Sodium: 223mg, Potassium: 569mg, Fiber: 8g, Sugar: 6g, Vitamin A: 1718IU, Vitamin C: 28mg, Calcium: 103mg, Iron: 2mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword Farro Salad, Farro Salad recipe, how to make Mediterranean Farro Salad, Mediterranean Farro Salad

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Creamy Chicken Noodle Soup (quick)

No soup is as heartwarming as a creamy chicken noodle soup made from scratch!
This recipe turns the most simple ingredients into the ultimate hug in a bowl. Tender chicken and noodles in a creamy broth with fresh veggies. The perfect remedy for cold, blustery days or when the kids get the sniffles!

Easy to Make
Why buy canned soup when you can whip up this easy, stovetop version in no time at all!
Uses fresh ingredients (you likely have most on hand already).
Use cooked chicken to make this recipe extra fast (great for leftovers or rotisserie chicken).
Raw chicken works great in this recipe, see the recipe notes for extended cook time.
Quick to make in just one pot.

Best Chicken Soup Ingredients
VEGETABLES Our recipe has all the traditional ingredients found in chicken noodle soup like onions, carrots, and celery.
CHICKEN Rotisserie chicken or leftover chicken make this soup extra fast but raw chicken can be used too (or even start with a whole chicken and boil it if desired).
If using raw chicken breasts, see the notes for the extended cook time.
PASTA Use any kind of pasta you’d like. Cook the pasta on the side and add it to each bowl. This keeps it from getting mushy and is better if you plan to have leftovers.
I love using fresh linguine (or even making it into a tortellini soup) because they cook so quickly.
Great Toppings
 Why not top with bacon bits, sliced green onions, or our own homemade garlic and herb croutons.
Serve up hot bowls of creamy chicken soup with air fryer grilled cheese sandwiches, or some cheesy garlic breadsticks.
How to Make Creamy Chicken Noodle Soup
Creamy delicious homemade soup is so easy to make, especially with pre-cooked chicken!
Sauté veggies until tender (per the recipe below).

Add broth & seasonings and simmer until veggies are tender.
Whisk cream & corn starch and add to the simmering with chicken.

Stir in pasta, season & serve immediately.
Tips for Creamy Soups
If adding extra vegetables, increase the amount of the broth so the pot doesn’t get overcrowded.
To use raw chicken, increase the broth by 2 cups and add two chicken breasts. Simmer the uncooked boneless chicken 20 minutes and 30 minutes if bone-in. Remove chicken, shred and add back to the pot.
Cook pasta on the side if you plan to keep leftovers.
To Thicken Soups
To thicken creamy soups stir in some potato flakes or combine cornstarch with an equal amount of water and stir into the simmering soup a little bit at a time.

Flavor Booster
If using a rotisserie chicken and you have lots of time, remove all the meat and set aside for the recipe. Then simmer the bones (with low sodium broth & some onion) for at least 2-3 hours or all day in the slow cooker on low to make a delicious broth that tastes like homemade.

Storing and Reheating
Reheat on the stovetop or in single servings in the microwave. Chicken soup will keep in the refrigerator about 4 days as long as it’s covered.
If freezing, cook pasta separately and do not add to the soup. Add fresh cooked pasta once thawed.
To freeze creamy chicken soup, ladle portions in quart or gallon-sized zippered bags and write the date on the outside and freeze up to 3 months. It may need to be thickened with cornstarch once thawed.
More Creamy Soups
Did you love this Creamy Chicken Noodle Soup? Be sure to leave a rating and a comment below! 

Creamy Chicken Noodle Soup

This chicken noodle soup is creamy, flavorful, and full of chicken & fresh veggies!

Melt butter in a saucepan over medium heat. Add onion, carrots, and celery and cook 3-4 minutes or until onion is softened.

Add broth, seasoning, and bay leaf and cover. Simmer 10 minutes.

While the soup is simmering, cook pasta al dente according to package directions. Drain well.

Whisk cream and corn starch in a small bowl. Add to the soup along with chicken and let simmer 5 minutes more.

Remove bay leaf, stir in pasta, season with salt and pepper to taste.

If adding extra vegetables, increase the amount of the broth so the pot doesn’t get overcrowded.
To use raw chicken, increase the broth by 2 cups and add two chicken breasts. Simmer the uncooked boneless chicken 20 minutes and 30 minutes if bone-in. Remove chicken, shred and add back to the pot.
Cook pasta on the side if you plan to keep leftovers.
To thicken this soup further stir in some potato flakes or combine cornstarch with an equal amount of water and stir into the simmering soup a little bit at a time. 
If using a rotisserie chicken and time is not an issue, remove all the meat and set aside for the recipe. Then simmer the bones for at least 2-3 hours, or all day in the Crockpot or slow cooker on low to make a delicious homemade stock.

Calories: 336, Carbohydrates: 22g, Protein: 19g, Fat: 19g, Saturated Fat: 11g, Trans Fat: 1g, Cholesterol: 99mg, Sodium: 669mg, Potassium: 458mg, Fiber: 2g, Sugar: 3g, Vitamin A: 4733IU, Vitamin C: 14mg, Calcium: 68mg, Iron: 1mg
(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Keyword chicken noodle soup, Creamy Chicken Noodle Soup, Creamy Chicken Noodle Soup recipe, How to Make Creamy Chicken Noodle Soup

© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.