Let's talk about soup: I love it. Whether it's a bowl of cold summer borsch or a steaming bowl of split pea soup, soup provides nourishment, is great for leftovers, and can be eaten for any meal of the day. Yes, I occasionally eat soup for breakfast.
Over the weekend, I made a version of Pinch of Yum's Instant Pot Summer Soup and am so happy with the results.
Let me tell you about this Summer Chicken Soup.
The base of the recipe is a combination of chicken broth and crushed tomatoes. I used crushed tomatoes with basil to increase the flavor.
There's no need to saute carrots and celery before adding them to the pressure cooker. To make things easier, I did not even peel the carrots.
You can use whichever spices you like the most. In addition to onion powder and salt, I seasoned the soup generously with sumac, which intensified the deep red color of the soup.
I did not have farro, so used brown rice.
As far as the chicken goes, I actually used 2 large chicken breasts with the bones. They were less expensive and provided even more flavor to the soup. Plus, you shred the chicken and can easily discard the bones before serving the soup.
Originally I thought about using frozen corn, but am so glad I ended up incorporating fresh corn because it added a nice texture to the soup.
I topped my bowl of Summer Chicken Soup with strained yogurt, fresh cilantro and Parmesan.
Note that the brown rice (or whichever grain you use) will expand in the soup as it sits in the refrigerator. Not to worry: add a bit more chicken broth when reheating the soup.
Tell me what's the latest soup you ate!
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