Description
A comforting and flavorful chicken soup with the aniseed notes of fennel, the nuttiness of toasted orzo, and the bright, briny pop of capers. Extra garlic adds depth and warmth.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 large fennel bulb, trimmed, cored, and thinly sliced (fronds reserved for garnish)
- 1 large yellow onion, chopped
- 8 cloves garlic, minced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 8 cups low-sodium chicken broth
- 1 1/2 pounds boneless, skinless chicken thighs (or breasts)
- 1 cup orzo pasta
- 1/4 cup capers, drained and rinsed
- Salt and freshly ground black pepper, to taste
- Fresh lemon wedges, for serving (optional)
Instructions
- Heat olive oil in a large Dutch oven or heavy pot over medium heat. Add fennel, onion, and a pinch of salt. Cook, stirring occasionally, until softened, about 8 minutes.
- Add garlic, carrots, celery, oregano, and red pepper flakes (if using). Cook for 2 more minutes until fragrant.
- Pour in chicken broth and bring to a boil. Add chicken thighs, reduce heat to low, and simmer, partially covered, until chicken is cooked through, about 20 minutes.
- While soup simmers, in a dry skillet over medium heat, toast orzo, stirring frequently, until golden brown and nutty, about 3-4 minutes. Set aside.
- Remove cooked chicken from the pot and shred with two forks. Return shredded chicken to the pot.
- Stir in toasted orzo and capers. Simmer until orzo is tender, about 10-12 minutes. Season with salt and pepper to taste.
- Ladle soup into bowls. Garnish with reserved fennel fronds and serve with lemon wedges if desired.
Notes
For a thicker soup, add the orzo directly without toasting. To make it gluten-free, substitute orzo with rice or small gluten-free pasta. Leftovers will thicken as the orzo absorbs broth; add a splash of broth or water when reheating.
Nutrition
- Calories: 385
- Sugar: 6g
- Fat: 14g
- Carbohydrates: 36g
- Protein: 28g