Description
Instant Pot or slow cooker chicken soup with lentils, farro and kale. A hearty and healthy soup.
Ingredients
Scale
- 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