Best Chicken Soup With Toasted Farro And Greens Recipes

INSTANT POT® CHICKEN AND FARRO SOUP

Instant Pot® Chicken and Farro Soup image

Chicken, farro, and a few pantry staples makes this a great meal. The farro will retain some bite when cooked.

Provided by Bren

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 1h

Yield 6

Number Of Ingredients 14

Ingredients

2 tablespoons avocado oil
2 cups carrots that have been sliced lengthwise and cut into 3/4-inch slices
1 cup sliced celery with leaves
1 medium leek, halved lengthwise and sliced
1 ½ teaspoons minced garlic
2 tablespoons tomato paste
1 teaspoon ground thyme
1 teaspoon dried oregano
1 teaspoon dried parsley
1 teaspoon salt
½ teaspoon ground black pepper
5 cups low-sodium chicken broth
1 cup farro, rinsed
1 pound skinless, boneless chicken breasts, trimmed

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Heat oil in the hot pot and add carrots, celery, and leek. Cook, stirring frequently, until vegetables start to soften, 3 to 4 minutes. Add garlic and cook until just fragrant, about 30 seconds. Add tomato paste and cook for 1 minute. Stir in thyme, oregano, parsley, salt, and pepper. Pour broth into the pot, add farro, and stir. Push chicken breasts down into the liquid. Close and lock the lid.
Select high pressure according to manufacturer's instructions; set timer for 12 minutes. Allow 10 to 15 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions for 10 minutes. Release remaining pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove the lid. Transfer chicken to a clean work surface and roughly chop; return to the pot and stir. Taste and adjust salt. Serve.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 32 g, Cholesterol 46.4 mg, Fat 7.9 g, Fiber 2.3 g, Protein 22.9 g, SaturatedFat 1.4 g, Sodium 613.6 mg, Sugar 4.4 g

CHICKEN SOUP WITH TOASTED FARRO AND GREENS

Chicken Soup With Toasted Farro and Greens image

Somewhere between a soup and a stew, this comforting dish starts with chicken stock seasoned with leeks, carrots and celery. Garlic and fennel seeds are toasted along with the farro to add another layer of flavor. Boneless chicken thighs are cooked in the broth, then greens are tossed in just before serving. This soup is best served right away, as the farro will continue to absorb liquid as it sits, but leftovers can be reheated with some additional broth or water over low heat. Lemon zest lends a lovely lift, but a spoonful of chile oil would also be lively addition.

Provided by Colu Henry

Categories dinner, weeknight, soups and stews, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 13

Ingredients

2 tablespoons olive oil
2 medium leeks, white and light green parts only, halved and thinly sliced (about 1 1/2 cups)
2 medium carrots, peeled and thinly sliced into rounds
1 celery stalk, thinly sliced
3 garlic cloves, finely chopped
1 teaspoon fennel seeds, gently crushed or roughly chopped
1/2 teaspoon red-pepper flakes
Kosher salt and black pepper
1 cup farro, rinsed
6 cups homemade or store-bought low-sodium chicken stock
3/4 pound boneless, skinless chicken thighs
5 cups stemmed and roughly chopped Swiss chard, or other quickly-wilting greens like kale or spinach
Lemon zest, for serving (optional)

Steps:

Heat the oil in a large stock pot or Dutch oven over medium. Add the leeks, carrots and celery, and cook, stirring occasionally, until they have softened, but have not taken on any color, 4 to 6 minutes.
Add the garlic, fennel seeds and red-pepper flakes, and cook until fragrant, about 1 minute. Season well with salt and pepper.
Add the farro and cook, stirring frequently, until slightly toasted, 1 to 2 minutes. Add the stock and chicken thighs. Bring to a boil, then reduce heat to a simmer. Cook until the chicken has cooked through and is no longer pink, 10 to 12 minutes, skimming any bits of foam that float to the surface, if desired. Using a slotted spoon or tongs, transfer the chicken to a cutting board. When cool enough to touch, shred the chicken into bite-size pieces.
Continue simmering the soup until the farro is tender but still toothsome, about 20 minutes more. Add the chicken back to the pot along with the greens and stir until greens are gently wilted. Taste and adjust seasonings as needed.
Ladle into bowls and grate lemon zest over top, if desired.