Best Instant Pot Chicken And Farro Soup Recipes

INSTANT POT CHICKEN STEW WITH FARRO

Instant Pot Chicken Stew with Farro image

Dig into this Instant Pot Chicken Stew with Farro for a dose of whole grains and lean protein. Stovetop instructions included. 336 calories and 4 Weight Watchers Freestyle SP

Provided by Dara Michalski | Cookin' Canuck

Categories Entrees

Time 52m

Number Of Ingredients 15

Ingredients

2 teaspoons olive oil
1 onion (chopped)
3 carrots (cut into thin half-circles)
2 large celery stalks (diced)
4 garlic cloves (minced)
1 ½ teaspoons dried thyme
1 ½ teaspoons dried oregano
3 tablespoons tomato paste
5 ½ cups low sodium chicken broth
1 ½ pounds boneless skinless chicken breasts
1 cup dry farro
½ teaspoon salt
½ teaspoon ground pepper
¼ cup minced flat leaf parsley
salt and pepper (to taste)

Steps:

Set the Instant Pot to Saute mode. Heat the olive oil, then add the onion, carrots and celery. Saute the vegetables, stirring occasionally, until starting to soften, 3 to 4 minutes.
Add the garlic, thyme, oregano and tomato paste. Cook, stirring constantly, for 1 minute.
Pour in the chicken broth and stir to combine.
Add the chicken breasts, farro, salt and pepper to the Instant Pot.
Put the lid on the Instant Pot, close the steam vent and set to HIGH pressure using the manual setting. Set the time to 12 minutes. It will take the Instant Pot about 15 minutes to reach pressure.
Once the time is expired, use natural release for 10 minutes, then quick release.
Transfer the chicken breasts to a cutting board, shred with 2 forks, then transfer back to the Instant Pot. Stir in the parsley and season with salt and pepper to taste. Serve.
Cut the chicken breasts into bite-sized pieces. Heat a large saucepan over medium-heat. Lightly coat with cooking spray. Add the chicken and cook until the chicken is cooked through, about 5 minutes. Transfer the chicken to a plate and keep warm.
Heat the olive oil in the saucepan. Add the onion, carrots and celery. Cook, stirring occasionally, until the vegetables soften, about 4 minutes.
Add the garlic, thyme, oregano, tomato paste, salt and pepper. Cook for 1 minute.
Stir in the farro and chicken broth. Bring to a boil, then reduce the heat to medium-low, cover and simmer until the farro is tender, about 30 minutes. Stir in the chicken and parsley. Serve.

Nutrition Facts : ServingSize 1.66 Cups, Calories 335.7 kcal, Carbohydrate 33.6 g, Protein 32.8 g, Fat 6.7 g, SaturatedFat 1.7 g, Cholesterol 65 mg, Sodium 402.2 mg, Fiber 3.8 g, Sugar 3.5 g

ONE-POT MEDITERRANEAN CHICKEN AND FARRO

One-Pot Mediterranean Chicken and Farro image

This one-pot chicken and farro dish is packed with Mediterranean flavors, marrying briny olives, tangy feta and sweet sun-dried tomatoes.

Provided by Food Network Kitchen

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 14

Ingredients

1 tablespoon olive oil
2 1/2 pounds bone-in, skin-on chicken thighs (6 to 8 thighs)
Kosher salt and freshly ground black pepper
1 medium red onion, chopped (1 cup)
3 cloves garlic, thinly sliced
1/2 teaspoon crushed red pepper flakes
1 cup pearled farro
1/2 cup dry white wine
2 cups low-sodium chicken stock
3/4 cup (oil-packed) sun-dried tomatoes, drained and sliced (4 ounces)
1/2 cup pitted kalamata olives, halved lengthwise (3 ounces)
1 lemon, zested and halved
1/3 cup crumbled feta (1 1/2 ounces)
1/4 cup roughly chopped dill

Steps:

Preheat the oven to 400 degrees F.
Heat a large braiser or large Dutch oven over high heat and add the olive oil. Pat the chicken thighs dry and season with salt and pepper on both sides. When the oil is hot, add the chicken thighs, skin-side down, and cook, undisturbed, until golden brown, 6 to 8 minutes. Flip the chicken, cook for 2 more minutes and remove to a plate. (The chicken will not be cooked through at this point.) Pour off the excess fat from the braiser, leaving behind 2 tablespoons of it.
Reduce the heat to medium high, add the onions, garlic and red pepper flakes and cook, stirring often, until softened, about 3 minutes. Season with salt and pepper. Stir in the farro until combined. Add the wine and cook for 1 minute, scraping up the brown bits from the bottom with a wooden spoon. Add the chicken stock and bring to a simmer, about 2 minutes. Stir in the sun-dried tomatoes and olives. Place the chicken on top, skin-side up, in a single layer and add any residual juices from the plate.
Cover the braiser and bake until the farro is tender, most of the liquid has evaporated and the chicken is cooked through, 30 to 35 minutes.
Meanwhile, add the lemon zest, feta and dill to a small bowl and toss to combine.
Remove the braiser from the oven and squeeze the juice of the zested lemon over the top of the dish. Sprinkle with the feta and dill mixture and serve.

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.