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The Best Summer Soup Recipe

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4.4 from 31 reviews

The Best Summer Soup is a hearty and wholesome recipe featuring tender chicken breasts, fresh summer vegetables like zucchini and sweet corn, and wholesome farro cooked in flavorful chicken broth and crushed tomatoes. Prepared using an Instant Pot for convenience, this soup combines Mediterranean-inspired herbs and simple ingredients into a comforting, nutritious meal perfect for warm weather.

  • Total Time: 50 minutes
  • Yield: 8 servings

Ingredients

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 substitute with 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

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

Instructions

  1. Prepare Ingredients: Begin by peeling and chopping the carrots, chopping the celery, mincing the garlic, cutting the zucchini into small pieces, and cutting fresh sweet corn kernels off the cob. Set the zucchini and corn aside for later use.
  2. Cook Base in Instant Pot: Place the chicken breasts, crushed tomatoes, carrots, celery, minced garlic, farro, chicken broth, olive oil, basil, oregano, garlic powder, onion powder, and salt into the Instant Pot. Seal the lid securely and set the pressure cooker to high pressure for 20 minutes. Once done, carefully release the steam according to the manufacturer’s instructions.
  3. Add Vegetables: Open the Instant Pot lid and shred the cooked chicken breasts using two forks. Stir in the prepped zucchini pieces and fresh sweet corn kernels. Seal the lid again and set the Instant Pot to high pressure for an additional 5 minutes. After cooking, release the steam carefully.
  4. Finish and Serve: Allow the soup to rest for a few minutes so it can thicken slightly as it cools. Taste and adjust seasoning with additional salt and freshly ground pepper as needed. Serve the soup with your choice of toppings such as Parmesan, a squeeze of lemon juice, plain yogurt, fresh herbs, and more pepper to enhance the flavors. Enjoy immediately.

Notes

  • Alternative Cooking Methods: For stovetop, combine all ingredients except zucchini and sweet corn in a large pot and simmer gently for 45 minutes. Add zucchini and corn in the last 10 minutes. For slow cooker, combine all ingredients except zucchini and corn and cook on low for 6-8 hours; add zucchini and corn in the last 30 minutes.
  • Substitutions: Farro can be replaced with brown rice or small pasta shapes like orzo or ditalini.
  • Leftovers can be refrigerated for up to 4 days or frozen for up to 3 months.
  • Adding fresh lemon juice at the end enhances brightness and balances the savory flavors.
  • Use low-sodium chicken broth to control salt levels better.
  • Author: ELLA
  • Prep Time: 15 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Instant Pot
  • Cuisine: American

Find it online: https://ellarecipe.com/the-best-summer-soup-recipe/