Chicken and Orzo Soup with Fennel

Ingredients

• Chicken breast

  raw, skinless

  16 oz or 454g

• Salt

  table

  1 dash or 0.4g

• Black pepper

  ground

  1 dash or 0.1g

• Olive oil

  1 tbsp or 14g

• Carrots

  raw

  4 medium or 244g

• Fennel bulb

  raw

  1 bulb or 234g

• Chicken broth

  canned, reduced sodium

  8 cup or 1.92kg

• Orzo

  Dry, enriched pasta

  6 oz or 170g

• Lemon juice

  4 tbsp or 60g

• Dill

  3 tbsp or 2g

Directions

1. Season the chicken breast with salt and pepper.
2. Heat olive oil in a large soup pot over medium heat.
3. Add the chicken and cook for about 8 minutes without flipping (5 minutes for thin-cut breasts). Flip and cook the other side until browned and the internal temperature reaches 165°F.
4. Transfer the chicken to a cutting board and let it rest for five minutes.
5. Slice the carrots, fennel, and cooked chicken.
6. Combine broth, salt, and pepper in the pot. Bring to a boil over high heat.
7. Add carrots, fennel, and orzo. Bring back to a boil, then reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, about 8 to 10 minutes.
8. Stir in the chicken and cook until heated through. Remove pot from heat.
9. Stir in lemon juice, dill, and serve.