️ Ultimate Summer Chicken Soup

Ultimate Summer Chicken Soup

Enjoy this hearty summer soup featuring tender chicken, vibrant vegetables, and wholesome farro for a satisfying meal.

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Prep Time 35 minutes mins

Total Time 35 minutes mins

Course Soup

Servings 8

Calories 350 kcal

Ingredients

  

• 1 lb chicken breasts
• 1 28-ounce can crushed tomatoes
• 4 carrots, peeled and chopped
• 2 stalks celery, chopped
• 3 cloves minced garlic
• 1/2 cup farro
• 6 cups chicken broth
• 2 tablespoons olive oil
• 1 teaspoon each basil and oregano
• 1/2 teaspoon each garlic and onion powder

Instructions

 

• Place chicken breasts, crushed tomatoes, carrots, celery, minced garlic, farro, chicken broth, olive oil, basil, oregano, garlic powder, and onion powder into the Instant Pot. Secure the lid.
• Set to high pressure for 20 minutes. Once done, carefully release the steam.
• Remove the chicken breasts and shred them using two forks. Stir in chopped zucchini and sweet corn (if using).
• Secure the lid again and set to high pressure for another 5 minutes. Release the steam.
• Let the soup rest for a few minutes to thicken slightly.
• Season with additional salt and pepper to taste. Serve hot with your favorite toppings.

Notes

– Use a good quality chicken broth for the best flavor base.
– Don’t skip shredding the chicken; it distributes the flavor better.
– Add fresh herbs like parsley or dill at the end for extra freshness.

Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.

Keyword chicken vegetable soup

The technique that makes it

The success of this Ultimate Summer Chicken Soup hinges on a few key techniques that ensure a flavorful, well-textured, and satisfying dish, even in warmer weather. First, the foundation of flavor is built by sautéing the aromatics – carrots, celery, and garlic – in olive oil before adding the liquid. This process, known as sweating, gently cooks the vegetables, releasing their natural sugars and developing a deeper, sweeter flavor profile than simply boiling them. The minced garlic is added towards the end of this sauté to prevent burning, which can impart a bitter taste.

Next, the choice of farro is crucial for texture. Farro is an ancient grain that holds its shape well during cooking and offers a delightful chewy texture, providing substance without making the soup feel heavy. It’s important to rinse the farro before adding it to the pot to remove any excess starch that could make the soup cloudy. Adding the farro along with the chicken broth and crushed tomatoes allows it to cook through and absorb the savory liquid.

The chicken breasts are kept simple, typically added whole to poach directly in the simmering broth. This method ensures the chicken remains moist and tender. Once cooked, the chicken is removed, shredded or diced, and returned to the soup. This prevents the chicken from becoming tough or dry, a common issue when overcooked. The dried herbs, basil and oregano, along with garlic and onion powder, are added during the simmering process to allow their flavors to fully infuse into the broth. A gentle simmer, rather than a rolling boil, is key to maintaining the integrity of the ingredients and developing a harmonious blend of flavors.

Troubleshooting

• Problem: Soup is too thin.
  Fix: Simmer the soup uncovered for an additional 10-15 minutes to allow excess liquid to evaporate. Alternatively, you can create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water and stirring it into the simmering soup until thickened.
• Problem: Farro is too hard or undercooked.
  Fix: Ensure you have added enough liquid and allowed sufficient simmering time. If the farro is still firm after the recommended cooking time, continue to simmer, adding more broth or water if necessary, until tender.
• Problem: Chicken is dry or tough.
  Fix: This usually happens from overcooking. Ensure the chicken breasts are added to the simmering broth and cooked just until done (about 15-20 minutes), then removed and shredded. Returning it to the soup only for the last few minutes of cooking will keep it moist.
• Problem: Flavors are bland.
  Fix: Taste and adjust seasoning towards the end of cooking. Add more salt, pepper, or a pinch more dried herbs. A squeeze of fresh lemon juice just before serving can also brighten the overall flavor profile.

Substitutions

• Grain: Instead of farro, you can use pearl barley for a similar chewy texture, or orzo pasta for a softer, quicker-cooking grain. The cooking time will need adjustment based on the chosen substitute.
• Tomatoes: If crushed tomatoes are unavailable, diced tomatoes can be used, though the soup will have a chunkier texture. Tomato paste, diluted with a little water, can also be used for a more concentrated tomato flavor.
• Herbs: Fresh basil and oregano can be substituted for dried. Use about three times the amount of fresh herbs (e.g., 1 tablespoon fresh basil for 1 teaspoon dried) and add them during the last 5-10 minutes of cooking to preserve their bright, fresh flavor.
• Vegetables: For added color and nutrients, consider adding chopped zucchini or bell peppers during the last 20 minutes of simmering. Peas, added frozen in the final 5 minutes, also work well.

Pro tips

• Use a good quality chicken broth for the best flavor base.
• Don’t skip shredding the chicken; it distributes the flavor better.
• Add fresh herbs like parsley or dill at the end for extra freshness.

Enjoy this light yet satisfying summer soup, a perfect way to nourish yourself with wholesome ingredients. Try adding a squeeze of lemon juice for a bright finish.

Try this next: Fall-Apart Short Rib Noodles: Pure Comfort!

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