Ultimate Summer Chicken Soup
Enjoy this hearty summer soup featuring tender chicken, vibrant vegetables, and wholesome farro for a satisfying meal.
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.
- 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.