50 minutes
A warm and comforting soup made with herbed chicken, orzo, fennel, and leeks.
tablespoons
Leek, white and light green parts only, halved lengthwise, sliced ¼ inch thick, and washed thoroughly
each
Fennel Bulb, stalks discarded, cored, and chopped fine
each
Fresh Thyme, minced
teaspoons
teaspoons
Chicken Stock, Chicken Stock with Shredded Breast Meat
cups
Orzo
cups
Tarragon, minced
tablespoons
to taste
to taste
1. Cook Leek and Fennel
Heat the vegetable oil in a Dutch oven over medium heat until it shimmers. Add the leek and fennel, cooking until softened, about 5 to 7 minutes.
2. Add Spices
Stir in the thyme and ground coriander, cooking for about 30 seconds until fragrant.
3. Add Chicken Stock
Pour in the chicken stock and bring to a boil. Reduce heat to a simmer and cook until vegetables are nearly tender, about 6 to 8 minutes.
4. Cook Orzo
Stir in the orzo and continue to simmer until the pasta is tender, about 10 to 15 minutes.
5. Add Chicken and Tarragon
Add the shredded chicken to the pot and simmer for another 2 minutes. Off the heat, stir in the minced fresh tarragon and season with salt and pepper to taste.
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