Immunity-Boosting Bone Broth Chicken Soup with Turmeric & Kale
Servings Prep Time
8servings 30minutes
Cook Time
Servings Prep Time
8servings 30minutes
Cook Time
  • 2tablespoons extra-virgin olive oildivided
  • 1pound chickenthighs or breast, boneless, skinless
  • 1medium onionchopped
  • 2medium carrotspeeled and chopped
  • 2stalks celerychopped
  • 4cloves garlicpeeled and minced
  • 1/2cup pearled farro
  • 6cups roast chicken bone broth
  • 1/2teaspoon fresh thyme
  • 1 1-inch piece rind from good quality parmesan cheeseoptional
  • 1/2teaspoon ground turmeric
  • 2cups kaleloosely packed stemmed and chopped
  • saltto taste
  • pepperto taste
  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