The Best Summer Soup You'll Crave All Season Long
The Best Summer Soup is a vibrant dish with hearty chicken and fresh vegetables ideal for hot days.
Equipment
- - Instant Pot
Ingredients
For the Soup
- 1 lb chicken breasts Use fresh or frozen
- 28 ounces crushed tomatoes A must for a rich, tangy base
- 4 carrots, peeled and chopped Adds natural sweetness and color
- 2 stalks celery, chopped Brings a refreshing crunch
- 3 cloves minced garlic Essential for savory profile
- 1/2 cup farro Adds heartiness and texture
- 6 cups chicken broth Choose low-sodium
- 2 tablespoons olive oil Enhances the soup’s richness
- 1 teaspoon basil Fresh or dried
- 1 teaspoon oregano Complements chicken beautifully
- 1/2 teaspoon garlic powder Extra flavor boost
- 1/2 teaspoon onion powder Adds savory depth
- 2 teaspoons salt Essential for flavor
- 2 zucchini, cut into small pieces Using up summer squash
- 2-3 cups fresh sweet corn kernels Adds pops of sweetness
Instructions
How to Make The Best Summer Soup
- Combine Ingredients: Start by placing the chicken breasts, crushed tomatoes, chopped carrots, celery, minced garlic, farro, chicken broth, olive oil, basil, oregano, garlic powder, onion powder, and salt into the Instant Pot. Seal the lid and set it to high pressure for 20 minutes.
- Release & Shred: Once the 20 minutes are up, carefully release the steam. Open the lid and shred the cooked chicken using two forks.
- Add Veggies: Introduce the chopped zucchini and sweet corn kernels into the pot. Stir well, then seal the lid again and cook on high pressure for an additional 5 minutes.
- Final Touches: Allow the soup to rest for a few minutes after the time is up. Taste and adjust seasoning with more salt and pepper as desired.
Notes
Serve with a sprinkle of fresh herbs or a dollop of sour cream for an extra touch. Ideal for using leftovers and customizable with various ingredients.