A fun twist on chicken noodle, this soup is savory, cozy & comforting. It's full of tender chicken & hearty orzo and brightened up with fresh lemon & dill.
In a large pot or dutch oven, heat oil over medium high. Add chicken, 1/2 tsp salt and 1/4 tsp pepper and sauté until cooked through, about 5 minutes. Remove from pot and set aside. (If using already cooked chicken, skip this step and proceed to step 2.)
Add chicken broth and bring to a boil. Once boiling, add carrots, fennel, onion, garlic, orzo and another 1/2 tsp salt and 1/4 tsp pepper. Continue to boil and cook until orzo and vegetables are tender (usually about 10 minutes, but check orzo package for recommended cooking time). Remove from heat.
In a large measuring cup, whisk together lemon juice and eggs. Ladle out about a cup of broth from the soup, avoiding the vegetables and orzo. Slowly pour the hot broth into the lemon juice/egg mixture, whisking constantly. Slowly pour the broth/egg mixture back into the soup, stirring constantly.
Note: Do this step slowly! The goal is to gradually warm up the eggs to give the broth a slightly thicker, creamy texture. Going too quickly will just scramble the eggs - which is not yummy!
Stir in reserved chicken and chopped dill. Taste and add more salt and/or pepper if desired. Enjoy!
Adapted from/inspired by WW Chicken and Orzo Soup with Fennel.
Lemon Chicken Orzo Soup with Fennel and Dill https://yummynoises.com/lemon-chicken-orzo-soup-with-fennel-and-dill/