Ingredients and Weight:
- 1 whole chicken (3-4 pounds)
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 fennel bulb, chopped
- 4 cloves garlic, minced
- 1/2 cup dry white wine (optional)
- 8 cups chicken broth
- 1 cup small orzo pasta
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Fresh parsley, for garnish
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- In a large stockpot or Dutch oven over medium heat, heat the olive oil.
- Add the onion, carrots, celery, and fennel and cook until softened, about 5-7 minutes.
- Add the garlic and cook for 1 minute more.
- If desired, add the white wine and let it simmer for a few minutes to reduce.
- Add the chicken, chicken broth, orzo, oregano, thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 1 hour, or until the chicken is cooked through.
- Remove the chicken and let it cool slightly.
- Once cool, shred the chicken into bite-sized pieces and return it to the soup.
- Serve hot, garnished with fresh parsley.
Nutritional Information (per serving):
- Calories: 250
- Fat: 6g
- Protein: 24g
- Carbohydrates: 22g
Dish Characteristics:
- Rich and flavorful
- Warm and comforting
- Perfect for cold weather meals
User Comments:
- "This soup is absolutely delicious! It's hearty and satisfying, with just the right amount of spice."
- "I love the combination of flavors in this soup. The fennel adds a subtle sweetness that really complements the chicken and vegetables."
- "This is a great recipe to use up leftover chicken. It's so easy to make and always turns out great."
Special Precautions and Tips:
- Be sure to remove the tenderloins from the chicken before cooking if you wish to have tender ground chicken, as overcooking can make them tough.
- If you don't have dry white wine, you can substitute with extra chicken broth.
- To make the soup richer, use half chicken broth and half water.
