Chicken Soup with Farro and Vegetables

• 3 large carrots

• 2 stalks celery

• 1 large onion

• 1 rotisserie chicken carcass

• 2 Tbs. olive oil

• 2 cloves garlic, minced

• 1 cup potatoes, diced

• 1 cup cauliflower, cut into bite sized pieces

• 1 cup green beans, trimmed and cut into bite sized pieces

• 1 cup thinly sliced zuchini, quartered if large

• 1 1/2 cups farro

Roughly chop 2 of the carrots and peel and thinly slice the remaining carrot. Roughly chop 1 celery stalk and thinly slice the remaining stalk. Cut the onion in half and roughly chop 1 half and dice the remaining half. Please the sliced carrots, celery and diced onion in a bowl off to the side.

Place the roughly chopped vegetables in the Instant Pot insert. Add the rotisserie chicken carcass and cover with water until the max fill line. Place the Instant Pot top on and Place the Instant set to manual for 60 minutes.

Once the timer has run out, let the Instant Pot come to pressure for 10 minutes naturally, then carefully move the valve to allow the remaining steam to escape. (or let it come to pressure all the way naturally if you have the time)

Carefully strain the stock and discard the chicken bones and vegetables. Set aside.

In a large Dutch oven, warm the olive oil. Saute the remaining onion, carrot, and celery over low for abut 4 minutes, placing the lid on the pot to make sure the vegetables don’t get brwon. Add the garlic, potatoes, cauliflower, and green beans followed by the strained stock. Cook over low for about 20 minutes until farro is cooked through and the potatoes and cauliflower are tender. Fold in the zucchini. Taste for salt and pepper and serve warm.

STOVETOP METHOD: If you don’t have an Instant Pot you can still make this stock. Simply add the rotisserie and roughly chopped carrots/celery/onion to a large Dutch oven (anything bigger than 4.5 quarts would work) Cover with water. Bring to a boil over high heat then turn the heat to low and simmer for 2 hours. Strain and use the stock.