A warm, comforting chicken soup featuring tender shredded chicken, buttery toasted orzo, fresh greens, and aromatic spices. Finished with bright lemon for a delicious, flavorful broth.
Yield: 4-5 servings
Prep Time: 10 minutes
Cook Time: 30-35 minutes
Special Equipment: Large Skillet
Ingredients
1¼ lb boneless, skinless chicken thighs
1½ tsp Diamond Crystal kosher salt or ¾ tsp Morton kosher salt, divided
3 Tbsp extra virgin olive oil
1 tsp crushed fennel seeds
1 tsp freshly ground black pepper, divided
½ tsp ground cardamom
¼ 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
1 Tbsp lemon zest
5 oz baby kale or spinach
3 Tbsp fresh lemon juice
Additional salt, to taste
Directions
Season chicken with part of the salt. Heat olive oil in a large pot and toast fennel seeds, black pepper, cardamom, and cloves for 20 seconds. Add chicken, ginger, broth, and water. Simmer partially covered for 15 to 18 minutes until chicken reaches 165°F. Remove chicken and shred.
Melt butter in a skillet over medium heat. Add orzo and toast for about 5 minutes until golden. Stir in lemon zest, remaining salt, and pepper.
Add toasted orzo to the broth and simmer uncovered for 8 to 10 minutes until tender.
Return shredded chicken to the pot with kale or spinach and lemon juice. Stir until greens wilt, adjust seasonings, and serve warm.
