Chicken And Orzo Soup With Fennel Food

CHICKEN AND ORZO SOUP WITH FENNEL

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

CHICKEN AND ORZO SOUP WITH FENNEL

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.

CHICKEN SOUP WITH FENNEL AND ORZO

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.

TOMATO AND FENNEL ORZO

Steps:

• Bring a large saucepan of salted water to a boil for orzo.
• In a heavy skillet heat oil and butter over moderate heat until hot but not smoking and cook fennel, onion, tomatoes, and tarragon until fennel is tender, about 5 minutes. Season mixture with salt and pepper and keep warm, covered.
• Cook orzo in boiling water until al dente and drain in a colander. In a bowl stir together orzo, fennel mixture, and salt and pepper to taste.

ONE-SKILLET CHICKEN WITH BUTTERY ORZO

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.

TASTY CHICKEN & FENNEL SOUP IN A CROCK POT

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.