Fennel & Farro Chicken Soup

Author

NuWave

Servings

6

Category

Main Dishes

Ingredients

• 4 T extra-virgin olive oil, divided
• 1 c chicken breasts, 1-½-inch cubes or shredded
• 1 yellow onion, small dice
• 2 carrots, peeled, small dice
• 2 fennel bulbs, small dice
• 3 cloves garlic, minced
• 2 bay leaves
• 1-½ c farro, uncooked
• 6 c chicken stock
• Sea salt
• Black pepper
• 2 sprigs fresh thyme
• 2 sprigs fresh sage
• 1 sprig fresh rosemary
• 3 sprigs fresh parsley
• Fennel leaves (optional)
• Carrot top leaves (optional)

Directions

1. Set pressure cooker to "sear", adjust time to 15 minutes, press "start/stop", and add 2T olive oil. When hot, add chicken and cook until golden brown. Transfer to holding dish; set aside.
2. Continue, with pressure cooker set to "sear", adding remaining 2T olive oil, onions, carrots, fennel, and garlic. Cook until onions are translucent, about 5 minutes.
3. Add bay leaves, farro, chicken stock, and bouquet garni.
4. Close and lock lid. Set pressure cooker to "soup", adjust time to 5 minutes, and press "start/stop".
5. When done, quick release and make sure all pressure is released before opening lid.
6. Carefully open lid. Check to see that farro is soft and cooked. If not, close and lock lid and adjust time for an additional 3 minutes. If farro is done, return chicken to pot and stir.
7. Remove bay leaves and bouquet garni. Season with salt and pepper, if needed.
8. Ladle into serving bowls and enjoy.