Photo credit: Rebecca Cooks
Prep Cook Yield Ready In
10 minutes 25 minutes 2 35 minutes

Chicken, Fennel, and Orzo Soup Recipe

A comforting one-pot soup.

This is a comforting, one-pot chicken soup using seasonal spring greens and fennel bulbs. Light, zesty, and full of flavor; perfect for a summer’s evening or a light lunch.

Recipe reprinted with permission from Rebecca Cooks.

Photo credit: Rebecca Cooks


  • 1 Tbsp olive oil
  • 100 g spring greens, leaves sliced finely
  • 1 fennel bulb, core removed, sliced finely, fronds saved for garnish
  • 1 large chicken breast
  • 900 ml high-quality chicken stock
  • 100 g orzo pasta
  • 40 g pecorino, grated (optional)
  • 50 g pesto¬†
  • 1/2 lemon, juiced and zested
  • handful flat-leaf parsley, roughly chopped


  1. Heat a large pan and add olive oil. When oil is hot, add the chicken breast and fry on each side for 3 minutes or until golden and beginning to crisp at edges.
  2. To the pan, add the orzo and chicken stock, and cook for a further 10 minutes.
  3. Add the chopped fennel and spring greens to the pan and cook for another 5 minutes.
  4. Once the chicken is cooked through, remove from the pan and pull the meat apart using two forks.
  5. Add the pulled chicken and lemon juice to the pan and stir until everything is incorporated. Check for seasoning, adding flaked sea salt and crushed black pepper as required.
  6. Serve soup topped with a dollop of pesto, fennel fronds, chopped parsley, grated pecorino (optional), and a sprinkle of lemon zest.

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