Summer Soup

Ingredients

  • 1 pound Chicken Breasts
  • 128 ounces canned Crushed Tomatoes
  • 4 Carrots, peeled and chopped
  • 2 stalks of Celery, chopped
  • 3 Garlic Cloves, minced
  • 1/2 cup Farro
  • 6 cups Chicken Broth
  • 2 tablespoons Olive Oil
  • 1 teaspoon Basil
  • 1 teaspoon Oregano
  • 1/2 teaspoon Garlic Powder
  • 1/2 teaspoon Onion Powder
  • 2 teaspoons Salt
  • 2 Zucchini, cut into small pieces
  • 3 cups Fresh Sweet Corn Kernels, cut off the cob

Directions

  1. Place all the ingredients (except the zucchini and sweet corn) in the Instant Pot; set to high pressure for 20 minutes; release the steam
  2. Shred the chicken; stir in the zucchini and sweet corn; set to high pressure for another 5 minutes; release the steam
  3. Let the soup rest for a few minutes, it will thicken as it cools; season with salt and pepper; serve with toppings such as Parmesan, fresh herbs or lemon juice