Chicken and Orzo Soup with Fennel

This is such a delicious soup - and just perfect for fall! It combines clean, simple flavors and is fairly light and not a heavy meal at all. The orzo amps up the heartiness level so that it is filling while staying light. 

You can tweak the flavor profile and the veggies very easily, but I really liked this combination. The fennel adds a nice accent to the flavor profile. It is a nice version of a classic chicken noodle soup!

Each bite is full of tender chicken, and delicious vegetables. This is perfect fall food! 

This time of year I crave casseroles, soups, stews, and chilis. It seems like we're making at least one of those dishes each week, if not more than once a week. It's the time of year for warm and cozy meals. Comfort food in lots of different flavors and styles! 

What's on your comfort food list this time of year?

Chicken and Orzo Soup with Fennel

8 cups vegetable or chicken broth
1 tsp salt
1 tsp black pepper
3 large medium carrots, peeled and diced
1 bulb fennel, diced
1 cup uncooked orzo pasta
2 cups chopped cooked chicken breast
1 - 2 tsp vegetable or chicken bouillon (if needed / desired)

  1. Add the broth to a large pot and bring to a low boil. Add in the salt, pepper, carrots, fennel, and orzo pasta. Cover and simmer about 15 minutes.
  2. Add in the chicken and stir to combine, scraping the bottom for any stuck pasta. Reduce heat to a low simmer and allow to cook another 10 minutes.
  3. Taste, and add bouillon and / or additional salt / pepper if desired (flavor will depend on the broth you use).
  4. Turn the heat off and allow to rest for the flavors to meld, covered, about 15-20 minutes before serving
Recipe adapted from kbalfore on AllRecipes


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