"This dish offers a clean and healthy soup while giving you your daily nutrition. Poaching chicken is a great and healthy way to cook and provides you with a homemade stock at the same time."
Lemon and fennel infused poached chicken orzo soup
0
- ★★
- ★★
- ★★
- ★★
- ★★
Jump to Section
- Recipe Card
Prep time: 10mins
Cook time: 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 2 whole organic chicken breasts
- 1 tablepoons olive oil
- 1 juiced lemon
- 1/2 zested lemon
- 1/2 thinly sliced onion
- 2 diced garlic cloves
- 1 stalk of sliced celery
- 1 handful of fennel leaves
- 1 1/2 liters chicken stock
- 1 cup orzo
- 1 teasopon salt
- 1 wedges to serve lemon
Method
Step 1
In a large pot, sauté the onion, salt and celery with olive oil for 3-4 minutes. Add garlic and lemon zest, cook for a further minute. Add stock, fennel leaves, chicken and lemon juice, bring to the boil. Once boiling, turn the heat off and cook for 5-10 minutes or until the chicken is no longer pink when cut open.
Step 2
Remove chicken and rest on a plate. Once cooled, shred using two forks. Set aside.
Step 3
Add the orzo to the liquid and cook according to the insurrections (normally 10-12 minutes).
Step 4
Add the shredded chicken back into the pot once the orzo is cooked.
Step 5
Warm through and serve immediately with extra lemon and fennel leaves.