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
Scale
- 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