The 35-Minute Chicken Soup I Make When the Temperature Drops
A comforting and quick chicken soup perfect for chilly days, packed with fresh herbs and lemon for bright flavor.
Ingredients
Main ingredients
- 2 tablespoons extra-virgin olive oil (plus extra for serving)
- 1 medium fennel bulb or celery stalks (chopped (about 1 1/2 cups))
- 1 medium yellow onion (chopped)
- 3/4 teaspoon ground coriander
- 1 1/4 teaspoons kosher salt, divided (plus more to taste)
- 8 cups low-sodium chicken broth or stock
- 2 pieces boneless, skinless chicken breasts (about 1 1/4 pounds, trimmed and cut in half lengthwise)
- 1 cup orzo
- 1/3 cup tahini (optional)
- 1/4 cup chopped fresh dill (plus more for garnish (from one 0.5-ounce clamshell))
- 1 piece lemon (zest of 1 lemon)
- 1/4 cup fresh lemon juice
Freshly ground black pepper
Instructions
- Heat oil in a Dutch oven over medium heat. Add fennel or celery, onions, coriander, and 1/2 tsp salt; cook until softened, about 5 minutes.
- Add broth, chicken, and remaining salt; bring to a simmer. Cover and cook until chicken reaches 160°F, about 10-15 minutes.
- Transfer chicken to a plate, let cool, then shred into bite-sized pieces.
- Return soup to a simmer, add orzo, and cook until tender, 11-13 minutes. Stir occasionally.
- Remove from heat; stir in tahini, dill, lemon zest and juice, shredded chicken, and season with salt and pepper. Serve with extra olive oil and dill.
Notes
Reheat with additional broth if needed; freeze without orzo, lemon, and dill for best storage.