Power Soup–a hearty, nutrient-packed meal with protein-rich chicken, fiber-filled farro, and immune-boosting veggies, perfect for a nourishing and satisfying meal that you can make in the Instant Pot or slow cooker.
Power Soup
This soup deserves a spot in your meal rotation. It’ll give your nutrition a boost…it’s packed with lean protein, whole grains, and nutrient-dense veggies. You’ve got chicken for protein, farro for fiber and sustained energy, mushrooms for umami goodness, and kale for an extra dose of vitamins. The herbs and garlic bring the flavor. It’s hearty without being heavy, and the kind of meal that makes you feel good from the inside out (the leftovers make a great lunch). An you can make it in either the Instant Pot (for a quick and easy dinner) or the slow cooker (for that set-it-and-forget-it vibe).
Ingredients/Substitution Ideas
- Olive oil–or canola, vegetable
- Onion
- Mushrooms
- Dried thyme leaves
- Dried rosemary leaves
- Poultry seasoning
- Red pepper flakes
- Chicken broth–or water and Better than Bouillon chicken base
- Garlic
- Farro–or pearl barley
- Petite diced tomatoes–or crushed tomatoes
- Boneless skinless chicken breast–or thighs or rotisserie chicken
- Kale–or spinach
- Salt and pepper
- Parmesan
Steps
Turn Instant Pot to saute setting. When display says HOT add in the oil and swirl around. Add in the onion, mushrooms, thyme, rosemary, poultry seasoning and red pepper. Saute for 4 minutes.
Pour in the broth and scrape bottom of pot so that nothing is sticking.
Add in the garlic, farro, tomatoes and chicken.
Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
Remove chicken and cut into cubes or shred. Stir back into the pot.
Stir in the kale. If needed add salt and pepper to taste.
Ladle into bowls and sprinkle parmesan on top.
Notes/Tips
- Serve with crusty bread, breadsticks or cornbread.
- 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 5 days or in the freezer for up to 3 months.
- This recipe can be gluten free if you use rice instead of farro.
- This recipe can be dairy free if you leave out the parmesan cheese.
- Try going plant-based – Use vegetable broth instead of chicken broth and swap the chicken for chickpeas.
- Recipe adapted from power soup on food.com.
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.
Power Soup
- Prep Time: 20 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
Description
A hearty, nutrient-packed meal with protein-rich chicken, fiber-filled farro, and immune-boosting veggies, perfect for a nourishing and satisfying meal that you can make in the Instant Pot or slow cooker.
Ingredients
- 1 Tbsp olive oil
- 1 small onion, diced
- 8 ounces quartered mushrooms
- 1/2 tsp dried thyme leaves
- 1/2 tsp dried rosemary leaves
- 1/2 tsp poultry seasoning
- Pinch of red pepper flakes
- 6 cups chicken broth
- 4 cloves garlic, minced
- 1/2 cup farro
- 1 (14.5 oz) can petite diced tomatoes
- 10–12 ounces boneless skinless chicken breast
- 2 cups chopped kale
- Salt and pepper
- Parmesan, for topping
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, mushrooms, thyme, rosemary, poultry seasoning and red pepper. Saute for 4 minutes.
- Pour in the broth and scrape bottom of pot so that nothing is sticking.
- Add in the garlic, farro, tomatoes and chicken.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the soup button to 10 minutes. When time is up let pot sit for 5-10 minutes and then move valve to venting. Remove the lid.
- Remove chicken and cut into cubes or shred. Stir back into the pot.
- Stir in the kale. If needed add salt and pepper to taste.
- Ladle into bowls and sprinkle parmesan on top.
Slow Cooker Instructions:
- Heat a pan over medium high heat. Add in the oil and swirl around. Add in the onion, mushrooms, thyme, rosemary, poultry seasoning and red pepper. Saute for 4 minutes. Transfer to slow cooker.
- Add in the broth, garlic, farro, tomatoes and chicken.
- Cover and cook on low for 4 hours.
- Remove chicken and cut into cubes or shred. Stir back into the pot.
- Stir in the kale. If needed add salt and pepper to taste.
- Ladle into bowls and sprinkle parmesan on top.
- Category: Soup
- Method: Instant Pot or Slow Cooker
More healthy soups to try…
Sneaky Mom Soup
An Instant Pot or slow cooker cheesy broccoli and cauliflower soup that hides 5 vegetables from picky kids and tastes amazing.
Immune Boosting Soup
A vibrant, nutrient-packed vegetable and lentil soup infused with garlic, ginger, turmeric, and lemon to pump up your immune system.
Italian Penicillin Soup
A brothy chicken soup with carrot, kale and orzo pasta. Make it in the Instant Pot or slow cooker.
*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.
looks great, but can I make these just cooking on the stove? It have neither instant nor slow cooking appliance s.. Thanks.
I’m sure you could easily make this soup on the stove. You’ll just need to simmer for a while and it should be great.
Karen, what type of faro do you use in your IP recipes (pearled, semi-pearled or whole)? I like the idea of finally adding it to my pantry, but want to shop wisely 😊
that’s a good question! I checked my packaging and it didn’t say. Here is the link to what I used: https://www.kroger.com/p/kroger-low-fat-farro/0001111086720
Thanks Karen. Sometimes wish products would be more thorough with the info on their packaging. Found the same thing with the farro I found here, Bob’s Red Mill brand. Nutrition facts, ingredients, but no mention re how it was milled (pearled, semi-pearled or whole).
The most my research re Farro yielded was that whole takes a LOT longer to cook (no 🙄) , and that the milling type most likely sold in grocery stores is pearled or semi-pearled..
I bet it is semi pearled or pearled because it cooked pretty quickly. I bet whole farro takes more like 22-25 minutes.
Yes. Even in an Instant Pot, “ain’t nobody got time for that” 😉
what can I substitute the faro for?
Donna, in the “Notes/Tips” further above the ingredients list, Karen mentioned rice as an alternative
yeah, I would use rice or brown lentils