Chicken Soup With Fennel And Orzo Recipes

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CHICKEN AND ORZO SOUP WITH FENNEL



Chicken and orzo soup with fennel image

Lemon and dill give this Greek-inspired soup a fresh, bright note. It's a simple yet tasty way to enjoy Mediterranean flavors and use up leftover cooked chicken. Stir in the quick-cooking orzo, a small-shaped pasta that has a grain-like appearance, during the last 8 to 10 minutes of cooking. Because this recipe makes a big batch, it's perfect to make for an impromptu casual gathering. Accompany with a Greek salad and warm pita bread for a full meal.

Categories     Lunch,Dinner

Time 30m

Yield 8 servings

Number Of Ingredients 9

8 cup(s) Reduced-sodium chicken broth
1 tsp Table salt or more to taste
0.5 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(s) Uncooked orzo
2 cup(s), chopped Cooked skinless boneless chicken breast(s)
0.25 cup(s) Fresh lemon juice
3 Tbsp Dill fresh, chopped, divided (or more to taste)

Steps:

  • 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.
  • Serving size: about 1 1/4 cups

Nutrition Facts : Calories 131 kcal

CHICKEN AND ORZO SOUP WITH FENNEL



Chicken and Orzo Soup with Fennel image

Soup with chicken and fennel!

Provided by kbalfore

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 8

8 cups reduced-sodium chicken broth
salt and ground black pepper to taste
4 medium carrots, chopped
1 bulb fennel, chopped
1 cup uncooked orzo pasta
2 cups chopped cooked chicken breast
¼ cup fresh lemon juice
3 tablespoons chopped fresh dill

Steps:

  • Combine chicken broth, salt, and pepper in a large soup pot; bring to a boil over high heat. Add carrots, fennel, and orzo; return to a boil. Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, 8 to 10 minutes. Stir in chicken; cook until heated through, about 5 minutes.
  • Remove pot from heat; stir in lemon juice and dill.

Nutrition Facts : Calories 199.6 calories, Carbohydrate 25.2 g, Cholesterol 30.3 mg, Fat 3.5 g, Fiber 2.6 g, Protein 16.9 g, SaturatedFat 1.2 g, Sodium 172.8 mg, Sugar 3.5 g

CHICKEN SOUP WITH FENNEL AND ORZO



Chicken Soup With Fennel and Orzo image

My family really enjoys chicken soups, and they are always eager to try a new recipe. This soup is lower in fat, especially if you use 98% or fat-free stock. Please taste as you prepare, and add any additional seasonings or more of those listed to suit your taste.

Provided by Graciebonica

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 14

1 fennel bulb, chopped
1 medium onion, chopped
2 teaspoons olive oil
4 cups chicken stock (reduced fat or low sodium can be used)
2 cups water
1 1/2 cups chopped carrots
1 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon pepper
2 cups cubed cooked chicken breasts
1/2 cup uncooked orzo pasta
1/4 cup white wine
2 tablespoons finely chopped fennel leaves

Steps:

  • In a soup kettle, saute fennel bulb and onion in oil until fennel is softened.
  • Add the next seven ingredients.
  • Bring to a boil.
  • Reduce heat; cover and simmer for 15 minutes.
  • Stir in chicken, orzo and wine.
  • Cover and cook for 20 minutes or until orzo is tender.
  • Stir in fennel fronds.

Nutrition Facts : Calories 383.7, Fat 11.2, SaturatedFat 2.7, Cholesterol 66, Sodium 1044.6, Carbohydrate 36.1, Fiber 4.4, Sugar 7.9, Protein 31.2

CHICKEN AND FENNEL SOUP WITH ORZO



Chicken and Fennel Soup with Orzo image

A delicious twist on chicken noodle soup

Provided by dawn

Categories     Main Course

Time 1h20m

Number Of Ingredients 16

4 large chicken breasts
8 cups chicken stock
1 pound orzo
1 onion (diced)
1 fennel bulb (diced )
2 carrots (diced)
1 stalk celery (diced)
1-2 tbsp fennel fronds (chopped)
1-2 tbsp thyme (chopped)
2 bay leaves
2 tsp lemon juice
1+ tsp salt (to taste)
1/2-1 tsp pepper (to taste)
1 tsp ground fennel seeds
2+ tbsp olive oil
1 tbsp chicken bullion

Steps:

  • Heat olive oil in your soup pot. Brown the chicken in batches with a pinch of salt and pepper each batch, a couple of minutes each side. Set aside.
  • Add more olive oil, onions, fennel, carrots, celery and a generous pinch of salt and pepper. Cook on medium heat for about 10 minutes until softened.
  • Stir in bullion.
  • Add fennel, chicken stock, chicken, bay leaves, thyme, fennel fronds, and additional salt and pepper as needed.
  • Let the soup simmer for about an hour so all of the flavors come together. Bring the soup to a boil, add the orzo, and cook for about 8 minutes.
  • Add lemon juice.
  • Serve with a crusty bread. Enjoy!

LEMONY CHICKEN SOUP WITH FENNEL AND DILL



Lemony Chicken Soup With Fennel and Dill image

Lighter than traditional stew, this lemony chicken number relies on potatoes to thicken it, rather than flour or another starch. If you can, buy fennel with the stem and fronds intact so you can take full advantage of every part of the vegetable: the bulb for aromatics while building the soup, the stems for crunchy texture, and the fronds for a fresh, herblike garnish.

Provided by Alison Roman

Categories     soups and stews, main course

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 15

2 to 3 pounds bone-in, skin-on chicken legs, thighs, drumsticks or a mix
Kosher salt and black pepper
6 tablespoons olive oil
1 large fennel bulb (preferably with the top on)
4 garlic cloves, thinly sliced
1 large yellow onion, coarsely chopped
1 pound small potatoes, sliced about 1/4-inch thick
1 lemon, coarsely chopped (discard the seeds), plus 1 additional lemon for zesting and juicing
4 dried chiles de árbol or 1/2 teaspoon red-pepper flakes (optional)
6 cups chicken or vegetable broth
1 tablespoon fennel seed
1 cup dill, coarsely chopped
2 scallions, thinly sliced
Sour cream, full-fat Greek yogurt or feta (optional)
Sumac (optional)

Steps:

  • Season chicken with salt and pepper. Heat 2 tablespoons olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat.
  • Working in batches, add chicken, skin-side down, and cook until skin is well browned and fat has started to render, 5 to 8 minutes. Using tongs, flip chicken and continue to cook until well browned, another 3 to 5 minutes. Leaving all the fat and drippings behind, transfer chicken to a rimmed baking sheet, a large plate or a cutting board and let rest.
  • Meanwhile, if you've got the top of the fennel bulb, thinly slice it, fronds and all; set aside.
  • Coarsely chop the white part of the fennel bulb and add to the pot along with the garlic and onion. Season with salt and pepper and cook, stirring occasionally, until the vegetables have softened but not yet browned, 5 to 8 minutes. Add potatoes, chopped lemon and chiles, and stir to coat.
  • Return chicken to the pot and add broth, seasoning with salt and pepper. Bring to a simmer and place the lid on the pot. Reduce heat to medium-low and continue to cook at a strong simmer until chicken is cooked through and nearly falling off the bone, 20 to 25 minutes. Using tongs, remove chicken and let rest until it's cool enough to handle. Pick the meat from the chicken, removing any cartilage, skin and bones. (Alternatively, leave the chicken pieces intact and serve that way.)
  • Return meat to the pot along with the thinly sliced fennel top, if using. Season the soup with salt and pepper, turn the heat to medium-low and continue to gently simmer while you make the toasted fennel seed topping.
  • Heat remaining 4 tablespoons olive oil in a small pot or skillet over medium. Add fennel seed and half of the fresh dill, and swirl until fennel seed is toasted and dill is sizzling and crispy, about 2 minutes.
  • Divide soup among bowls, and spoon fennel seed topping over it, followed by scallions and remaining fresh dill. Add a dollop of yogurt or sour cream (or crumbles of feta) and sprinkle with sumac, if you like. Zest the remaining lemon over the bowls, then cut lemon in half to squeeze juice over them too.

Nutrition Facts : @context http, Calories 528, UnsaturatedFat 22 grams, Carbohydrate 24 grams, Fat 31 grams, Fiber 5 grams, Protein 37 grams, SaturatedFat 7 grams, Sodium 1417 milligrams, Sugar 4 grams, TransFat 0 grams

CHICKEN SOUP WITH ORZO



Chicken soup with orzo image

This is a twist on traditional Jewish chicken soup which is one of my favourite dishes but can be extremely time consuming. This one is just as comforting but is a lot less effort

Provided by em_macaussie

Time 2h40m

Yield Serves 4

Number Of Ingredients 8

1 large free range chicken
3 carrots chopped
3 sticks celery chopped
2 onions, peeled and chopped
3 bay leaves
10 peppercorns
4 cloves garlic
1/2 cup orzo

Steps:

  • Place your whole chicken in a large pot and cover with water until it is submerged by about 5cm. Bring to the boil, skimming the froth off the surface when necessary. Simmer for 30 minutes.
  • Add the chopped vegetables, garlic, peppercorns and bay leaves, and season with a good pinch of sea salt. Bring back to the boil, then turn the heat down and leave it to simmer for 1 hour. Keep an eye on the broth, skimming when necessary.
  • When the soup has been cooking for an hour since adding the vegetables, use tongs to carefully transfer the chicken to a roasting pan with deep sides. Leave to cool, uncovered, for a few minutes. Remove the soup from the heat and strain it through your biggest sieve or colander into a large bowl or pot. Return the strained soup to the heat and bring back up to a simmer.
  • When your chicken has cooled enough to handle, either use two forks or use your hands to shred the meat off the bone. Pile it on to a plate and add the skin and bones back to the pot to simmer for 20 minutes. Strain again before placing back on the heat and adding your orzo. Bring back up to the boil for 15 minutes or until the orzo is almost cooked. Add all your shredded chicken meat to the soup and warm through for 3 minutes. Have a taste, and season with salt and pepper.

ONE-SKILLET CHICKEN WITH BUTTERY ORZO



One-Skillet Chicken with Buttery Orzo image

Why use a bunch of pots and pans when fennel, orzo, and chicken can be cooked in one?

Provided by Claire Saffitz

Categories     Bon Appétit     Chicken     Dinner     One-Pot Meal     Orzo     Pasta     Fennel     Spring     Roast     Leek

Yield 4 servings

Number Of Ingredients 10

Kosher salt, freshly ground pepper
6 skin-on, bone-in chicken thighs (about 2 pounds total), patted dry
3 tablespoons unsalted butter, divided
1 fennel bulb, chopped, plus fronds, chopped
1 leek, white and pale green parts only, chopped
8 ounces orzo
1/3 cup dry white wine
2 1/2 cups low-sodium chicken broth, divided
1 tablespoon fresh lemon juice
1 teaspoon finely grated lemon zest

Steps:

  • Preheat oven to 400°F. Rain salt and then some pepper all over chicken. Heat 2 Tbsp. butter in a medium cast-iron skillet over medium-high. Nestle chicken, skin side down, in skillet in a single layer with no gaps (if you can't quite fit them all, wait until chicken shrinks slightly, then puzzle in the remaining pieces). Cook until meat is opaque around the edges and skin is deep golden brown, 6-8 minutes. Turn chicken skin side up and transfer skillet to oven; bake, uncovered, until chicken is cooked through, 10-15 minutes. Transfer chicken to a plate.
  • Set same skillet over medium; combine fennel bulb and leek in skillet and sprinkle in some salt and pepper. Cook, tossing occasionally, until leek is looking golden around the edges, about 5 minutes. Add orzo and cook until pasta is darkened (it will take on a brown hue) to a nice nutty brown in spots and toasty smelling, about 3 minutes. Pour in wine and cook, stirring, until liquid is evaporated, about 1 minute. Add broth 1/2 cup at a time, stirring constantly and letting broth absorb before adding more, until orzo is tender and broth is mostly absorbed but pan is not dry, 10-15 minutes.
  • Remove skillet from heat, Taste and add more salt and pepper to your liking; mix in lemon juice and remaining 1 Tbsp. butter, then chopped fennel fronds. Pile chicken on top and finish with lemon zest.

ORZO CHICKEN SOUP



Orzo Chicken Soup image

For a different twist on noodle soup, Betty Rench adds orzo, small rice-like grains of pasta. "It cooks up nicely with tender chunks of chicken," she writes from Eaton, Indiana.

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 9

1/2 cup chopped onion
1 tablespoon butter
3 cans (14-1/2 ounces each) reduced-sodium chicken broth, divided
1/2 cup sliced carrot
1/2 cup chopped celery
1 cup cubed cooked chicken breast
1/2 cup uncooked orzo pasta
1/4 teaspoon pepper
Minced fresh parsley

Steps:

  • In a large saucepan, saute onion in butter until tender. Add 1 can broth, carrot and celery; bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add the chicken, orzo, pepper and remaining broth; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until orzo and vegetables are tender. Sprinkle with parsley.

Nutrition Facts : Calories 225 calories, Fat 5g fat (2g saturated fat), Cholesterol 38mg cholesterol, Sodium 890mg sodium, Carbohydrate 26g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein.

CHICKEN ORZO SOUP



Chicken Orzo Soup image

When you're short on time, our easy-to-make flavorful soup combines boneless chicken breasts with orzo and fresh vegetables for a light and fresh meal in just 30 minutes.

Provided by Deborah Harroun

Categories     Entree

Time 30m

Yield 4

Number Of Ingredients 10

1 carton (32 oz) Progresso™ chicken broth (4 cups)
1 lb boneless skinless chicken breasts
1 tablespoon olive oil
1 medium onion, chopped (1/2 cup)
1/2 cup sliced carrots
1/2 cup chopped celery
3/4 cup uncooked orzo or rosamarina pasta (4 1/2 oz)
2 cups water
1/4 cup chopped fresh parsley
Salt and pepper to taste

Steps:

  • In 3-quart saucepan, heat broth and chicken to boiling; reduce heat. Simmer uncovered about 10 minutes until juice of chicken is clear when center of thickest part is cut (at least 165°F). Remove chicken to cutting board. Skim fat from broth, if necessary.
  • Meanwhile, in 10-inch skillet, heat oil over medium heat. Cook onion, carrots and celery in oil, stirring occasionally, until tender.
  • Add cooked vegetables, pasta and water to saucepan with broth. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until pasta is tender.
  • Cut chicken into bite-size pieces. Add chicken and parsley to soup; heat until hot. Season with salt and pepper.

Nutrition Facts : Calories 330, Carbohydrate 33 g, Cholesterol 70 mg, Fat 1, Fiber 2 g, Protein 32 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 910 mg, Sugar 4 g, TransFat 0 g

ITALIAN CHICKEN SOUP



Italian Chicken Soup image

This satisfying soup gets its Italian flair from fennel, thyme, basil and orzo pasta. If you don't start with a low-sodium or sodium-free stock, you might want to decrease the amount of salt called for in the recipe. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Lunch

Time 55m

Yield 4 servings.

Number Of Ingredients 13

1 fennel bulb, chopped
1/2 cup chopped onion
2 teaspoons olive oil
2 cups hot water
4 cups reduced-sodium chicken broth
1-1/2 cups chopped carrots
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup uncooked orzo pasta
2 tablespoons finely chopped fennel fronds

Steps:

  • In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender. Add the next 7 ingredients. Bring to a boil. Reduced heat; cover and simmer for 15 minutes. , Stir in chicken and orzo. Cover and cook for 20 minutes or until orzo is tender. Stir in fennel fronds.

Nutrition Facts : Calories 279 calories, Fat 5g fat (1g saturated fat), Cholesterol 54mg cholesterol, Sodium 829mg sodium, Carbohydrate 30g carbohydrate (7g sugars, Fiber 4g fiber), Protein 28g protein. Diabetic Exchanges

TASTY CHICKEN & FENNEL SOUP IN A CROCK POT



Tasty Chicken & Fennel Soup in a Crock Pot image

Autumn is here and winter is on the way, what could be easier or smell better than a nice warming bowl of soup made in the crock pot. This soup is nice and thick and could easily pass for a stew...Feel free to add or omit any of the listed vegetables just as long as you enjoy!

Provided by Baby Kato

Time 6h

Yield 6-8 serving(s)

Number Of Ingredients 19

1 fennel bulb, small, trimmed, quartered, thinly sliced
1 medium sweet onion, coarsely chopped
2 carrots, peeled, thinly sliced
2 parsnips, peeled, thinly sliced
2 celery hearts, thinly sliced
1 tart apple, finely chopped
1/2 cup mushroom, button, thinly sliced
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon black pepper, freshly ground
8 skinless chicken thighs, deboned, remove all fat
5 cups chicken broth
2 cups apple cider
1 cinnamon stick, 2-inch piece
1/2 cup great white beans, canned, drained and rinsed
1 cup orzo pasta
2 1/2 cups spinach, baby
1/4 cup parmesan cheese, good quality, coarsely shredded
1/8 cup asiago cheese, coarsely shredded

Steps:

  • Lightly spray Crock-Pot with cooking spray.
  • In the crock pot add fennel, onion, carrot, parsnips, celery hearts, apple, mushrooms and garlic in slow cooker.
  • Stir in 1/2 tsp of salt and pepper and make sure to spread the mixture evenly over the bottom of the pot.
  • Cut the chicken thighs into 6 equal pieces. Season the chicken chunks with the remaining salt and pepper.
  • Next place the chicken on top of the vegetable mixture.
  • Pour in the apple cider and chicken broth and cover.
  • Set slow cooker on high and cook for 1 hour.
  • Reduce heat to low setting and continue to cook for 2 additional hours.
  • Next add the cinnamon stick, orzo and beans, cover and cook on low for 1 1/2 hours, then remove the cinnamon stick.
  • Now check to see if orzo and chicken are tender and too your liking, if not, cook the soup for an additional 30 - 45 minutes.
  • Place the baby spinach on top of the chicken but do not stir.
  • Cover and continue to cook on low for an additional 10 to 15 minutes.
  • Now, turn off the heat, add the parmesan cheese and stir the spinach and cheese into the chicken soup, taste and adjust seasoning if needed.
  • Garnish with the Asiago cheese and serve with nice heavy white bread and butter.

Nutrition Facts : Calories 297.4, Fat 5.3, SaturatedFat 1.7, Cholesterol 49, Sodium 1190.9, Carbohydrate 39, Fiber 5.4, Sugar 6.8, Protein 23.4

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2022-01-28 First, cook the aromatics. Fry up the onion, fennel, and bell pepper in the pot until just beginning to soften. Add minced garlic and cook briefly. Next, add the minced herbs–rosemary, thyme, and parsley–and cook for 1 minute until fragrant. Then, add the chicken and toss to coat with the herbs. Add water, bring to a boil, and then reduce ...
From triedandtruerecipe.com


CHICKEN SOUP WITH FENNEL RECIPE - ALL INFORMATION ABOUT HEALTHY …
Chicken Soup With Fennel - Jamie Geller tip jamiegeller.com. In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender. Add the water, broth, carrots, thyme, basil and pepper. Bring to a boil. Reduced heat; cover and simmer for 15 minutes.
From therecipes.info


LIGHT GREEK LEMON CHICKEN ORZO SOUP – SAVORYPROFILE.COM
2022-05-12 Instructions: In a large soup pot, heat olive oil on medium high. Add carrots and celery and cook for 5 minutes on medium. Add chicken broth. Add ground thyme, salt and pepper. Add cooked, diced chicken breasts and fresh thyme.Bring to boil. Add orzo and cook for 7-10 minutes until pasta is cooked. Add the lemon zest and juice from 1 large lemon.
From savoryprofile.com


CHICKEN AND ORZO SOUP WITH FENNEL | RECIPES | WW USA
Learn how to make Chicken and orzo soup with fennel & see the Smartpoints value of this great recipe. Jul 26, 2019 - Enjoy a tasty and delicious meal with your loved ones. Learn how to make Chicken and orzo soup with fennel & see the Smartpoints value of this great recipe. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review …
From pinterest.com


CHICKEN FENNEL SOUP RECIPE - CREATE THE MOST AMAZING DISHES
Easy Christmas Cut Out Cookie Recipe Easy Dirt Recipe Dessert Easy Apple Phyllo Recipes
From recipeshappy.com


RECIPES FOR CHICKEN SOUP WITH ORZO - COOKTIME24.COM
Recipes: chicken soup with orzo lemon and dill, chicken soup with orzo, chicken soup with vegetables and orzo, chicken soup with fennel and orzo. resepi kek lemon moist | resepi salmon teriyaki | resepi kek lemon | kek brownies mudah | cara masak pork chop | resepi kek lemon lembut | resepi pumpkin cheesecake | resepi ikan salmon black pepper. Login . Login to …
From cooktime24.com


LEMON CHICKEN ORZO SOUP • SALT & LAVENDER
2020-03-19 Stir in the garlic and cook for about 30 seconds, then add the flour and cook for another minute or so. Pour in chicken broth and stir until the flour has dissolved, then add the Italian seasoning and chicken. Bring the soup to a boil. Cover the soup (lid slightly ajar), and reduce the heat and simmer for 15 minutes.
From saltandlavender.com


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