Description
This is not your momma’s chicken soup. I’ve swapped out noodles for hearty whole grain farro and added a helping of kale for a shot of green and extra nutrition — plus its easy to make in the Slow Cooker or Instant Pot.
Ingredients
Scale
- 2 tablespoons extra virgin olive oil, divided
- 1 lb. boneless, skinless chicken thighs or breasts
- 1 medium onion, chopped
- 2 medium carrots, peeled and chopped
- 2 celery stalks, chopped
- 4 cloves garlic, peeled and minced
- ½ cup pearled farro
- 6 cups best quality chicken broth (such as Aneto Natural)
- ½ teaspoon fresh thyme
- 1x1 inch piece of rind for good quality parmesan cheese (optional)
- ½ teaspoon ground turmeric
- 2 loosely packed cups kale, stemmed and chopped
- Salt & pepper to taste
Instructions
- Heat 1 tablespoon olive oil in a large skillet over medium heat (if using an Instant Pot or Multi-Cooker, use the “Saute” function). Add chicken and sauté in pot for until browned on both sides (does not need to be cooked through). Remove chicken from skillet and place on a plate.
- Add the second tablespoon of olive oil and sauté onions, celery and carrots until soft, about five minutes. Stir in garlic and cook for one minute more.
- Transfer vegetables and chicken to a slow cooker (if using an Instant Pot/Slow Cooker, use same pot). Add farro, chicken broth, parmesan rind and turmeric. Lock the lid in place and cook soup on high pressure for 4 hours on high or 8 hours on low. For Instant Pot/Pressure Cooker, lock the lid into place and lock the valve. Manually set to cook on “High Pressure” for 10 minutes. At the end of the cooking cycle, allow pressure to naturally release for 5 minutes before manually releasing and removing the lid.
- Set Pot to “Warm.” Remove lid and discard parmesan rind. Use a fork to shred chicken into bite sized pieces. Stir in kale and allow the soup to sit for 2 minutes to allow the kale to soften. Season with salt and pepper to taste. Serve immediately.
Keywords: Chicken Soup with Farro and Kale