Chicken soup. How boring, right? No way, Jose!!! This one is especially interesting on account of the lemon juice and fennel. The dill takes it to a whole new, unexpected taste place. I LOOOOOVE dill, but if you’re not into it, just throw some fresh parsley in instead. The soup police will definitely not come after you if you adapt this recipe to your own taste. And the addition of orzo really classes this dish up. This isn’t your maw-maw’s chicken soup. 😉
I know it’s hot outside, but this soup is something ELSE. In addition to being a cinch to put together, it freezes really well, and cures what ails ya. Give it a shot!
Here’s what you need:
- 8 cup(s) reduced-sodium chicken broth
- 1 tsp table salt, or more to taste
- 1/2 tsp black pepper, freshly ground (or more to taste)
- 4 medium uncooked carrot(s), thinly sliced into rounds
- 1 medium uncooked fennel bulb(s), thinly sliced and then chopped (or to taste)
- 1 cup uncooked orzo
- 2 cups chopped, cooked skinless boneless chicken breasts
- 1/4 cup(s) fresh lemon juice
- 3 Tbsp dill, fresh, chopped, divided (or more to taste)
Here’s what you do:
In a large soup pot, combine broth, salt and pepper; bring to a boil over high heat. Add carrots, fennel and orzo; bring to a boil. Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, about 8 to 10 minutes. Stir in chicken; cook until heated through. Remove pot from heat; stir in lemon juice and dill.
Hope your week is going well. And if not, have some chicken soup! It’ll make EVERYTHING better. Pinkie swear. 🙂