Chicken and Orzo Soup with Fennel

Ingredients

• Chicken breast

  raw, skinless

  8 oz or 227g

• Salt

  table

  ½ dash or 0.2g

• Black pepper

  ground

  ½ dash or 0.05g

• Olive oil

  ½ tbsp or 7g

• Carrots

  raw

  2 medium or 122g

• Fennel bulb

  raw

  ½ bulb or 117g

• Chicken broth

  canned, reduced sodium

  4 cup or 960g

• Orzo

  Dry, enriched pasta

  3 oz or 85g

• Lemon juice

  2 tbsp or 30g

• Dill

  1 ½ tbsp or 0.8g

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.