Immunity-Boosting Bone Broth Chicken Soup with Turmeric & Kale
By :The Inspired Home
Print Recipe
Votes: 8
Rating: 3.13
Rate this recipe!
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Prep Time 30 minutes
Cook Time 160 minutes
Servings
8 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil divided
  • 1 pound chicken thighs or breast, boneless, skinless
  • 1 medium onion chopped
  • 2 medium carrots peeled and chopped
  • 2 stalks celery chopped
  • 4 cloves garlic peeled and minced
  • 1/2 cup pearled farro
  • 6 cups roast chicken bone broth
  • 1/2 teaspoon fresh thyme
  • 1 1-inch piece rind from good quality parmesan cheese optional
  • 1/2 teaspoon ground turmeric
  • 2 cups kale loosely packed stemmed and chopped
  • salt to taste
  • pepper to taste
Course Soup
Cuisine Modern
Difficulty Easy
Browse Category Soups, Stews & Broths
Prep Time 30 minutes
Cook Time 160 minutes
Servings
8 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil divided
  • 1 pound chicken thighs or breast, boneless, skinless
  • 1 medium onion chopped
  • 2 medium carrots peeled and chopped
  • 2 stalks celery chopped
  • 4 cloves garlic peeled and minced
  • 1/2 cup pearled farro
  • 6 cups roast chicken bone broth
  • 1/2 teaspoon fresh thyme
  • 1 1-inch piece rind from good quality parmesan cheese optional
  • 1/2 teaspoon ground turmeric
  • 2 cups kale loosely packed stemmed and chopped
  • salt to taste
  • pepper to taste
Votes: 8
Rating: 3.13
Rate this recipe!
Instructions
  1. Set Instant Pot to Sauté and add 1 tablespoon olive oil. Add chicken and sauté in pot for until browned on both sides (does not need to be cooked through). Remove chicken from pot and place on a plate.
  2. With Instant Pot still on Sauté, add the second tablespoon of olive oil and sauté onions, celery and carrots until soft, about five minutes. Stir in garlic and cook for one minute more.
  3. Add chicken back into pot along with farro, bone broth, parmesan rind and turmeric. Lock the lid in place and cook soup on high pressure for 12 minutes.
  4. When cooking time ends, natural pressure release for 5 minutes, then quick release.
  5. Set Instant Pot to Keep Warm. Remove lid and discard parmesan rind. Use a fork to shred chicken into bite sized pieces. Stir in kale and allow the soup to sit for 2 minutes to allow the kale to soften. Season with salt and pepper to taste. Serve immediately.
Recipe Notes

10 replies
  1. Ramona Robidoux
    Ramona Robidoux says:

    I do not understand why you do not have a recipe that tells you the details of making bone broth in an instantpot. Makes me not want to look recipes up on your web page, why have half a recipe? This was not helpful in any way. Very disappointed.

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