Ingredients
2 in bone chicken thighs (or one chicken breast)
2 tbsp olive oil
½ cup carrots, diced
½ cup celery, diced
3 garlic cloves, grated
1 fennel, thinly sliced
10 pearl onions
1 yellow bell pepper
1 tbsp onion salt
1 tbsp garlic powder
1 tsp paprika
1 tsp crushed red pepper (optional)
1 tsp salt
1 tsp black pepper
½ tsp ground ginger
1 lemon, zested
2 tbsp lemon juice
4 - 5 cups chicken broth
1 cup cauliflower
¼ cup orzo
¼ cup fresh dill
¼ cup heavy cream(optional)
croutons for serving(optional)
Directions
Step 1
Add olive oil to a pot on medium high heat.
2 tbsp olive oil
Step 2
Season the chicken with salt and pepper all over. Add it to the pot and sear it on both sides for 3-4 minutes, then remove and set aside. The chicken will still be raw but will finish cooking later.
2 in bone chicken thighs (or one chicken breast)
Step 3
Add the carrots, celery, garlic, fennel, pearl onions and cook for 7-10 minutes or until all the veggies have softened.
½ cup carrots, diced
½ cup celery, diced
3 garlic cloves, grated
1 fennel, thinly sliced
10 pearl onions
Step 4
Add in the bell pepper, all of the spices and the lemon zest, cook for 3-4 minutes.
1 yellow bell pepper
1 tbsp onion salt
1 tbsp garlic powder
1 tsp paprika
1 tsp crushed red pepper (optional)
1 tsp salt
1 tsp black pepper
½ tsp ground ginger
1 lemon, zested
Step 5
Add in the chicken broth, 1 tbsp of the lemon juice and the chicken thighs back in. Simmer on a medium heat for 20-25 minutes.
4 - 5 cups chicken broth
2 tbsp lemon juice
Step 6
Remove the chicken thighs and shred up the meat. Add the shredded chicken back into the pot along with the cauliflower and orzo, cook on a medium low heat for about 10-15 more minutes or until the orzo is cooked through.
1 cup cauliflower
¼ cup orzo
Step 7
Finish off the soup with freshly chopped dill, heavy cream and the remaining tablespoon of lemon juice.
¼ cup fresh dill
¼ cup heavy cream(optional)
Step 8
Serve up the soup with croutons, more fresh dill and a drizzle of olive oil.
croutons for serving(optional)
