Description

This refreshing and hearty summer soup features tender chicken breasts simmered with fresh vegetables, farro, and flavorful herbs. Cooked conveniently in an Instant Pot, it combines crushed tomatoes, zucchini, sweet corn, and aromatic spices for a comforting yet light meal perfect for warm weather.

Ingredients

Scale

Main Ingredients

1 lb. chicken breasts
1 28-ounce can crushed tomatoes
4 carrots, peeled and chopped
2 stalks celery, chopped
3 cloves minced garlic
1/2 cup farro (or brown rice or small pasta)
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
2–3 cups fresh sweet corn kernels, cut off the cob

Toppings (Optional)

Grated Parmesan cheese
Fresh lemon juice
Plain yogurt
Fresh herbs (such as parsley or basil)
Freshly ground black pepper

Instructions

Prepare Ingredients: Gather all the ingredients. Peel and chop the carrots, celery, garlic, zucchini, and cut the sweet corn kernels off the cob. Measure out the farro and chicken broth.
Combine Base Ingredients: Place the chicken breasts, crushed tomatoes, carrots, celery, garlic, farro, chicken broth, olive oil, basil, oregano, garlic powder, onion powder, and salt into the Instant Pot. Stir gently to combine.
Cook First Stage: Seal the Instant Pot lid and set it to high pressure for 20 minutes. Once the cooking cycle completes, carefully release the steam using the quick release method.
Add Zucchini and Corn: Open the lid, shred the cooked chicken breasts using two forks, then stir in the chopped zucchini and sweet corn kernels into the soup mixture.
Cook Second Stage: Close the Instant Pot lid again and set to high pressure for an additional 5 minutes. When done, release the steam carefully using the quick release method.
Finish and Serve: Let the soup rest for a few minutes to thicken slightly. Adjust seasoning with additional salt and freshly ground pepper to taste. Serve hot with your choice of toppings like Parmesan, lemon juice, plain yogurt, fresh herbs, and black pepper. Enjoy your meal!

Notes

Stovetop Method: Combine all ingredients except zucchini and corn in a large pot, bring to a boil, reduce to simmer and cook for 30-40 minutes. Add zucchini and corn last and cook for another 10 minutes.
Slow Cooker Method: Add all ingredients except zucchini and corn to slow cooker. Cook on low for 6 hours or high for 3-4 hours. Add zucchini and corn in the last 30 minutes.
You can substitute farro with brown rice or small pasta shapes like orzo.
The soup thickens as it cools; if too thick, add extra chicken broth or water to reach desired consistency.
Use fresh herbs for garnish to enhance flavor and freshness.
Leftovers keep well refrigerated for up to 3 days or freeze for up to 3 months.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Instant Pot / Pressure Cooking
Cuisine: American

Nutrition

Serving Size: 1 cup
Calories: 230 kcal
Sugar: 6 g
Sodium: 650 mg
Fat: 5 g
Saturated Fat: 1 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 4 g
Protein: 22 g
Cholesterol: 45 mg

Keywords: summer soup, chicken soup, healthy soup, Instant Pot soup, vegetable soup, farro soup, easy dinner