Chicken Soup with Fennel and Orzo
Cozy up with a bowl of Chicken Soup with Fennel and Orzo, a flavorful twist on a comforting classic. This hearty yet light soup combines tender chicken, aromatic fennel, and a medley of sautéed vegetables, perfectly complemented by the subtle herbaceous notes of oregano and thyme. Orzo pasta adds a satisfying texture, while a splash of fresh lemon juice brightens each spoonful. Perfect for chilly evenings or when you need a nourishing meal in under an hour, this one-pot recipe is as easy to make as it is delicious. Garnish with fresh parsley for an herby finishing touch, and enjoy the balance of wholesome ingredients and rich, savory broth. Keywords: chicken soup, fennel soup, orzo pasta soup, hearty chicken soup, easy chicken dinner.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 2 medium carrot, diced
- 1 medium fennel bulb, trimmed and thinly sliced
- 3 cloves garlic cloves, minced
- 500 grams chicken breast or thighs, boneless and skinless, cut into bite-sized pieces
- 8 cups low-sodium chicken broth
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 piece bay leaf
- 1 cup orzo pasta
- 2 tablespoons lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons fresh parsley, chopped (optional, for garnish)
Instructions
Heat the olive oil in a large soup pot over medium heat.
Add the diced onion, carrot, and fennel to the pot. Sauté for 5–7 minutes, stirring occasionally, until the vegetables are softened and fragrant.
Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
Add the chicken pieces to the pot and cook for about 3–4 minutes, stirring occasionally, until the chicken is lightly browned but not fully cooked through.
Pour in the chicken broth, then stir in the dried oregano, thyme, and the bay leaf. Bring the soup to a gentle simmer.
Reduce the heat to low and simmer uncovered for 15 minutes, allowing the flavors to meld and the chicken to cook completely.
Stir in the orzo pasta and cook for another 8–10 minutes, or until the pasta is tender. Stir occasionally to prevent the orzo from sticking to the bottom of the pot.
Once the orzo is cooked, remove the bay leaf from the pot and discard it.
Stir in the lemon juice, salt, and black pepper. Taste and adjust seasoning as needed.
Ladle the soup into bowls and garnish with fresh parsley, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
354 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 9.1 g | 12% | |
| Saturated Fat | 1.6 g | 8% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 71 mg | 24% | |
| Sodium | 611 mg | 27% | |
| Total Carbohydrate | 35.0 g | 13% | |
| Dietary Fiber | 3.8 g | 13% | |
| Total Sugars | 4.8 g | ||
| Protein | 32.3 g | 65% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 69 mg | 5% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 627 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
