Toasted Orzo Chicken Soup

Name: Toasted Orzo Chicken Soup
Prep time: 10 min
Cook time: 40 min
Yield: 6
Ingredients: 1 1/4 lb boneless skinless chicken thighs; 1 1/2 tsp kosher salt, divided; 3 tbsp extra-virgin olive oil; 1 tsp crushed fennel seeds; 1 tsp freshly ground black pepper, divided; 1/2 tsp ground cardamom; 1/4 tsp ground cloves; 1-inch piece fresh ginger, peeled and grated; 4 cups low-sodium chicken broth; 3 cups water; 4 tbsp unsalted butter; 1 cup orzo pasta; 1 tbsp grated lemon zest; 5 oz baby kale or spinach; 3 tbsp fresh lemon juice

Bon Appetit's most-saved soup this week — chicken thighs simmered in a fragrant fennel-cardamom-clove broth with ginger, then ladled over butter-toasted orzo that stays al dente for days. Finished with baby kale and lemon.

Prep10 min

Cook40 min

Serves6

Ingredients

1 1/4 lb boneless skinless chicken thighs
1 1/2 tsp kosher salt, divided
3 tbsp extra-virgin olive oil
1 tsp crushed fennel seeds
1 tsp freshly ground black pepper, divided
1/2 tsp ground cardamom
1/4 tsp ground cloves
1-inch piece fresh ginger, peeled and grated
4 cups low-sodium chicken broth
3 cups water
4 tbsp unsalted butter
1 cup orzo pasta
1 tbsp grated lemon zest
5 oz baby kale or spinach
3 tbsp fresh lemon juice

Instructions

Season chicken thighs with 1 tsp kosher salt. Heat olive oil in a large pot over medium. Add fennel seeds, 1/2 tsp pepper, cardamom, and cloves; cook 20 seconds until fragrant. Add chicken, grated ginger, broth, and 3 cups water. Simmer 15-18 minutes until chicken reaches 165 F. Transfer chicken to a board and shred.
Melt butter in a large skillet over medium. Add orzo and toast, stirring often, until golden brown and nutty-fragrant, about 5 minutes. Remove from heat and stir in lemon zest, remaining 1/2 tsp salt, and remaining 1/2 tsp pepper.
Scrape toasted orzo into the broth pot. Simmer uncovered 8-10 minutes until orzo is al dente. Remove from heat and stir in shredded chicken, baby kale, and lemon juice until greens wilt. Season with salt to taste.

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