Summer Soup by Pinch of Yum

– 1 lb. chicken breasts
– 1 28-ounce can crushed tomatoes
– 4 carrots, peeled and chopped
– 2 stalks celery, chopped
– 3 clovesminced garlic
– 1/2 cup farro
– 6 cups chicken broth
– 2 tablespoons olive oil
– 1 teaspoon each basilandoregano
– 1/2 teaspoon each garlic and onion powder
– 2 teaspoons salt
– 2 zucchini, cut into small pieces
– 2-3 cups of fresh sweet corn kernels, cut off the cob
– Toppings: Parmesan, lemon juice, plain yogurt, fresh herbs, freshly ground pepper, etc.

Prep Time: 20 min
Cook Time: 30 min
Total Time: 50 min