Chicken Soup with Fennel and Toasted Orzo

Yield: 4-5 servings
Total time: 30 minutes

Ingredients

2 pounds bone-in, skin-on chicken thighs
Kosher salt
Black pepper
3 teaspoons olive oil, divided
1 cup dried orzo
1 bulb fennel, thinly sliced, fronds reserved for garnish
6 teaspoons Better Than Bouillon Roasted Chicken base (or: 6 cups chicken stock)
1/2 teaspoon dried thyme

Method

1. Season chicken thighs liberally with kosher salt and black pepper. Place a Dutch oven or other large, heavy-bottom pot over medium-high heat. When hot, add 2 teaspoons olive oil, swirling to coat. Place the seasoned chicken thighs in the pot skin-side down and sear until the skins are golden brown and crisp, which should take anywhere between 5-7 minutes. Turn each chicken thigh and sear the remaining sides for another 4-5 minutes, until golden brown. Remove each chicken thigh to a plate, leaving the rendered chicken fat in the pot.

2. Reduce heat to medium and add the orzo. Toast in the rendered chicken fat, stirring almost constantly to ensure even browning. Remove the toasted orzo to a plate or bowl once it turns a pale brown and smells nutty.
   Note: The orzo will continue to brown from the residual heat, and you’ll wind up with orzo the shade of caramel. This is a good thing! You did it right!

3. Add the remaining 1 teaspoon of olive oil to the pot, along with the fennel and a small pinch of kosher salt. Sauté for 4-5 minutes, or until the fennel has turned translucent and soft.

4. Add 6 cups of water and the Better Than Bouillon base to the fennel. (Alternatively, you could add 6 cups of chicken stock.) Add the reserved chicken thighs and any juices on the plate back into the pot, along with the dried thyme. Bring the soup to a boil then cover with a lid and reduce heat to medium-low. Simmer for 10 minutes, then remove the cooked chicken thighs to a cutting board.

5. Add the toasted orzo to the simmering soup and stir to fully incorporate. Simmer for 8-10 minutes longer, uncovered, or until the orzo is tender. Meanwhile, discard the skin from each chicken thigh and use a fork to remove the meat from each thigh, shredding the chicken into bite-sized pieces.

6. Off the heat, add the shredded chicken to the soup. Taste and adjust with salt and pepper as needed. To serve, ladle into bowls and top with the reserved fennel fronds and cracked black pepper.

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