The Best Summer Soup

• . chicken breasts↗1 lb
• can crushed tomatoes↗28 ounce
• carrots, peeled and chopped↗4
• stalks celery, chopped↗2
• cloves minced garlic3
• farro (you can also use brown rice or small pasta)↗0.5 cup
• chicken broth↗6 cup
• olive oil↗2 tablespoon
• each basil and oregano1 teaspoon
• each garlic and onion powder0.5 teaspoon
• salt↗2 teaspoon
• zucchini, cut into small pieces2
• of fresh sweet corn kernels, cut off the cob2 cup
• Toppings: Parmesan, lemon juice, plain yogurt, fresh herbs, freshly ground pepper, etc.

Step-by-step instructions

1. 1

   Cook in Instant Pot: Place everything except the zucchini and sweet corn in the Instant Pot or pressure cooker. Set to high pressure for 20 minutes. Release the steam. (Alternative cooking methods for stovetop and slow cooker listed in notes below!)

2. 2

   Add Veggies: Shred the chicken. Stir in the zucchini and sweet corn. Set to high pressure for another 5 minutes. Release the steam.

3. 3

   Finish: Let the soup rest for a few minutes – it thickens up a bit as it cools. Season with more salt and pepper and whatever toppings you like. Aaand devour!