FENNEL CHICKEN RECIPE RECIPES
CHICKEN AND ORZO SOUP WITH FENNEL | RECIPES | WW USA
Lemon and dill give this Greek-inspired soup a fresh, bright note. It’s a simple yet tasty way to enjoy Mediterranean flavors and use up leftover cooked chicken. Stir in the quick-cooking orzo, a small-shaped pasta that has a grain-like appearance, during the last 8 to 10 minutes of cooking. Because this recipe makes a big batch, it’s perfect to make for an impromptu casual gathering. Accompany with a Greek salad and warm pita bread for a full meal.
Provided by WEIGHTWATCHERS.COM
Categories Lunch,Dinner
Total Time 30 minutes
Prep Time 12 minutes
Cook Time 18 minutes
Yield 8 servings
Number Of Ingredients 9
Steps:
- In a large soup pot, combine broth, salt and pepper; bring to a boil over high heat.
- Add carrots, fennel and orzo; bring to a boil.
- Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, about 8 to 10 minutes.
- Stir in chicken; cook until heated through.
- Remove pot from heat; stir in lemon juice and dill.
- Serving size: about 1 1/4 cups
Nutrition Facts : Calories 131 kcal
FENNEL SOUP RECIPE | ALLRECIPES
This soup is so easy to prepare and tastes better than most soups you could buy. Mild onion and anise flavored - it's awesome!
Provided by ADAMGODES
Categories Soup
Total Time 32 minutes
Prep Time 7 minutes
Cook Time 25 minutes
Yield 4 servings
Number Of Ingredients 4
Steps:
- Melt the butter in a large skillet over medium heat. Add the quartered fennel bulbs; cook and stir until golden brown, about 10 minutes. Pour in the broth, and simmer until fennel is tender, about 15 more minutes. Ladle into soup bowls, and season with salt and pepper.
Nutrition Facts : Calories 222.4 calories, CarbohydrateContent 26.3 g, CholesterolContent 30.5 mg, FatContent 12.6 g, FiberContent 10.1 g, ProteinContent 4.7 g, SaturatedFatContent 7.3 g, SodiumContent 693.8 mg, SugarContent 3.5 g
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- Lightly oil the bottom of a 13 by 9 by 2-inch glass baking dish. Arrange the fennel in the dish. Sprinkle with salt and pepper, then with the Parmesan. Drizzle with the oil. Bake until the fennel is fork-tender and the top is golden brown, about 45 minutes. Chop enough fennel fronds to equal 2 teaspoons, then sprinkle over the roasted fennel and serve.
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Reviews 4.7
Total Time 55 minutes
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From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Pasta, Supper
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From bbcgoodfood.com
Total Time 45 minutes
Category Dinner, Pasta, Supper
Calories 321 calories per serving
- Meanwhile, bring a pan of salted water to the boil and cook the pasta for 1 min less than pack instructions. Use tongs to transfer the pasta to the frying pan along with a good splash of pasta water. Increase the heat to high and toss well. Stir through the remaining fennel slices, the parsley and lemon juice, season generously, then tip straight into two bowls to serve. Top with the fennel fronds, extra olive oil and parmesan shavings, if you like.
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Reviews 4.5
Total Time 10 minutes
Category appetizer
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Total Time 10 minutes
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From cooking.nytimes.com
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Total Time 30 minutes
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