Description
A hearty and aromatic chicken soup with fennel, toasted orzo, a generous amount of garlic, and briny capers for a bright finish.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large fennel bulb, thinly sliced (fronds reserved for garnish)
- 1 large onion, diced
- 6 cloves garlic, minced (extra garlic as per title)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup orzo pasta
- 8 cups chicken broth
- 2 cups cooked shredded chicken
- 3 tablespoons capers, drained
- Fresh dill or parsley for garnish (optional)
Instructions
- Heat olive oil in a large pot over medium heat. Add fennel and onion; cook until softened, about 5-7 minutes.
- Add minced garlic, salt, and pepper; cook for 1 minute until fragrant.
- Add orzo and stir constantly until lightly toasted, about 2-3 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat and simmer until orzo is tender, about 10-12 minutes.
- Stir in shredded chicken and capers; cook until heated through, about 2 minutes.
- Serve hot, garnished with reserved fennel fronds and fresh herbs.
Notes
For extra garlic flavor, add another 2 cloves minced at the end. Capers can be rinsed if you prefer less brine.
Nutrition
- Calories: 350
- Sugar: 5g
- Fat: 14g
- Carbohydrates: 32g
- Protein: 22g