Name: Chicken Soup with Toasted Orzo Pasta, Fennel, Tomato, Carrot & Parsley
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 3 medium carrots; 2839 ml chicken or vegetable broth; 1.36 kg chicken thighs, boneless skinless; 3 (398 ml) cans diced tomatoes; 3 fennel bulbs; 1 small bunch Italian (flat-leaf) parsley; 255 g orzo pasta; 1 ½ medium yellow onions; black pepper; extra virgin olive oil; garlic powder; Italian seasoning; salt

Chicken Soup with Toasted Orzo Pasta, Fennel, Tomato, Carrot & ParsleyChicken Soup with Toasted Orzo Pasta, Fennel, Tomato, Carrot & Parsley — a 35-minute dinner recipe with 13 ingredients, serving 6.Ingredients

3 medium carrots

2839 ml chicken or vegetable broth

1.36 kg chicken thighs, boneless skinless

3 (398 ml) cans diced tomatoes

3 fennel bulbs

1 small bunch Italian (flat-leaf) parsley

255 g orzo pasta

1 ½ medium yellow onions

black pepper

extra virgin olive oil

garlic powder

Italian seasoning

salt

Instructions

Wash and dry the fresh produce.

Preheat a large skillet over medium heat.

While the skillet heats up, pat the chicken dry with paper towels and medium dice.

Once the skillet is hot, add oil and swirl to coat the bottom. Working in batches if necessary, add chicken, salt, and pepper; cook, stirring occasionally, until cooked through and golden, 4-5 minutes. Remove to a plate. (Reserve skillet with drippings for later use.)

Meanwhile, using a clean cutting board, trim off root end and stalks of the fennel, leaving only the white bulbs. Halve fennel bulbs lengthwise, then slice crosswise into thin half-moons. Place in a medium bowl.

Peel, trim, and slice carrots crosswise into ¼-inch thick rounds. Add to the bowl with the fennel.

Preheat a large pot over medium heat.

While the pot heats up, peel, halve, and medium dice onions. Add to the bowl with the other veggies.

Once the pot is hot, add oil and swirl to coat the bottom. Add veggies and spices; cook, stirring occasionally, until softened, 8-10 minutes.

Meanwhile, return skillet (with drippings) to medium-high heat, add more oil, and swirl to coat the bottom. Add orzo and cook, stirring frequently, until golden and toasted, 4-5 minutes. Remove from heat.

When the veggies are soft, add chicken, toasted orzo, broth, and tomatoes to the pot. Stir to combine the soup and bring to a boil over high heat. Once boiling, reduce to a simmer and cook until orzo is tender, 8-10 minutes. Remove from heat.

While the soup is cooking, shave parsley leaves off the stems; discard stems and mince the leaves. Add half to the soup and stir to combine. (Reserve remaining parsley for serving.)

To serve, divide soup between bowls and sprinkle with reserved parsley. Enjoy!

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