Chicken and Orzo Soup with Fennel

This Chicken and Orzo Soup with Fennel is a flavorful and healthy recipe that will warm you up on a cold winter day. Made with tender chicken, nutritious vegetables, and hearty orzo pasta, it is a comforting dish that is easy to make. The addition of fennel adds a slight licorice taste and a refreshing aroma to the soup. It's perfect for a quick weeknight dinner or for entertaining guests. Serve it with crusty bread for a complete meal.

Ingredients

• 2 tablespoons olive oil
• 1 fennel bulb, thinly sliced
• 1 onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 3 cloves garlic, minced
• 6 cups chicken broth
• 1 cup water
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 cup orzo pasta
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Fresh parsley, chopped

Directions

1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the fennel, onion, carrots, celery, and garlic. Cook until the vegetables have softened, about 5 minutes.
2. Add the chicken broth and water to the pot. Bring to a boil.
3. Reduce heat to low and add the chicken, orzo pasta, dried thyme, dried oregano, salt, and pepper. Simmer for 15-20 minutes, or until the chicken is cooked through and the orzo is tender.
4. Serve the soup hot, garnished with fresh parsley.

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