Montana Soup–Instant Pot or slow cooker chicken soup with lentils, farro and kale. A hearty and healthy soup.
Montana Soup
This is a soup that is chock full of goodness. With bites of tender chicken, fiber-full lentils and farro, plus some leafy greens like kale this recipe has lots of nutrition. But just because it’s healthy doesn’t mean it doesn’t taste good. Greg loved it and told me multiple times that I nailed it. The leftovers of the soup makes a perfect lunch too. Recipe adapted from Montana Chicken Soup on Ripe Food and Wine.
Ingredients/Substitution Ideas
- Olive oil–or canola, vegetable
- Yellow onion–or shallot
- Celery
- Garlic cloves
- Chicken broth–or water and Better than Bouillon chicken base
- Carrots
- Bay leaf
- Crushed rosemary
- Ground thyme
- Ground coriander seed
- Red pepper flakes
- Brown lentils
- Farro
- Rotisserie chicken–or raw chicken that has been cut into bite size pieces
- Kale
- Salt and pepper
- Parmesan cheese
Steps
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and celery and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
Add in carrots, bay leaf, rosemary, thyme, coriander seed, red pepper, lentils, farro, chicken and kale.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 8 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
Remove the bay leaf. Taste test, salt and pepper to taste. Ladle into bowls and serve. Top with a bit of parmesan cheese.
Notes/Tips
- Serve with crusty bread or cornbread.
- If you’d like to make this gluten free use rice in the place of farro.
- If you don’t have a soup button on your Instant Pot use low pressure instead.
- I used my 6 quart Instant Pot*. You can also make this in a 3 or 8 quart pot.
- Store leftovers in an airtight container* in the refrigerator for up to 4 days or in the freezer for up to 3 months.
- Other recipes you can make with farro are husband healing soup and power soup.
Did you know you can filter the recipes on my website to search by meat type, IP or Crockpot, low carb, gluten free, etc.? Use the filter to find exactly what you are looking for.
Montana Soup
- Prep Time: 20 minutes
- Cook Time: 8 minutes (with a 5 minute pressure release)
- Total Time: 28 minutes
- Yield: 6 servings 1x
Description
Instant Pot or slow cooker chicken soup with lentils, farro and kale. A hearty and healthy soup.
Ingredients
- 1 Tbsp olive oil
- 1 small yellow onion, diced
- 1 rib of celery, sliced or diced
- 4 garlic cloves, minced
- 6 cups chicken broth
- 2 carrots, peeled and sliced
- 1 bay leaf
- 1/2 tsp crushed rosemary
- 1/2 tsp ground thyme
- 1/2 tsp ground coriander seed
- Pinch red pepper flakes
- 1/3 cup brown lentils
- 1/3 cup farro
- 3 cups chopped rotisserie chicken
- 3 cups chopped kale
- Salt and pepper
- Parmesan cheese
Instructions
Instant Pot Instructions:
- Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion and celery and saute for 4 minutes. Add in the garlic and saute for 30 seconds.
- Pour in the broth and scrape bottom of pot so that nothing is sticking. Turn off Instant Pot.
- Add in carrots, bay leaf, rosemary, thyme, coriander seed, red pepper, lentils, farro, chicken and kale.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the SOUP button to 8 minutes. When time is up let pot sit for 5 minutes and then move valve to venting. Remove the lid.
- Remove the bay leaf. Taste test, salt and pepper to taste. Ladle into bowls and serve. Top with a bit of parmesan cheese.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onion and celery and saute for 4 minutes. Add in the garlic and saute for 30 seconds. Transfer to the slow cooker.
- Add in broth, carrots, bay leaf, rosemary, thyme, coriander seed, red pepper, lentils, farro, chicken and kale.
- Cover and cook on low for 3-4 hours.
- Remove the bay leaf. Taste test, salt and pepper to taste. Ladle into bowls and serve. Top with a bit of parmesan cheese.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More Instant Pot recipes with lentils…
Instant Pot Ground Turkey Lentil Chili
This healthy, easy pressure cooker turkey lentil chili is the perfect meal for any night of the week. It fills you up without filling you out while still having tons of flavor.
Instant Pot Sausage Lentil Rice Soup
A flavorful hearty soup with chunks of sausage, lentils, rice, fire roasted tomatoes and seasonings. Give it a shot for dinner this week!
Instant Pot Cheesy Chicken and Lentils
Lentils and chicken are pressure cooked with green salsa and black beans to make a creamy one pot dinner. Top it with cheddar, sour cream, cilantro and crunched up tortilla chips for the ultimate Mexican meal.
Instant Pot Madras Lentils with Ground Beef
Lentils, red beans and spices simmered in a creamy tomato sauce. Serve like a chili or over rice.
*Karen Petersen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com.
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