Lemony Chicken Orzo Soup

1. Heat oil in a large soup pot over medium-high heat. Add the onion, bell pepper, and fennel and cook for 6–8 minutes until just beginning to soften. Add the garlic and cook for 1 minute—season with salt and pepper.
2. Place the white parts of the scallions in a food processor along with the rosemary, thyme, and parsley and pulse until minced.
3. Melt the butter into the pot of aromatics. Once bubbly, add the minced scallion whites, rosemary, thyme, and parsley—cook for 1 minute.
4. Add the diced chicken tenderloins and cook for 3 minutes. Place the chicken thighs on top and season everything with salt and pepper.
5. Add the water to the pot. Bring to a boil and then reduce heat and simmer, uncovered, for 45 minutes. Skim the surface of the soup occasionally to remove any foam or scum that floats to the top—taste and season to your preferences.
6. Remove the chicken thighs from the pot and remove the skin. Shred the meat from the bone and discard the bones and skin. Return the shredded chicken to the pot. Bring the soup back to a boil. Add the curry powder, cayenne pepper and paprika powder to flavor.
7. Once the soup is boiling, add the orzo. Stir regularly to prevent it from sticking to the bottom of the pot. Cook for 10 minutes until al dente.
8. Mince the green parts of the scallion and stir them into the soup along with the juice from the lemon—taste and season once more to your preferences.
9. Ladle the soup into bowls. Garnish with fennel fronds and more minced parsley. Enjoy!

Remarks

Add extra vegetables if you like!

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