Parmesan Chicken Soup

2 Tbsp. Olive Oil

1/2 Cup Chopped Fennel

4 Carrots, peeled and cut into rounds

1 Onion, Chopped

3-4 Cloves of Garlic, minced

8 Cups Water

4 Tbsp. Chicken Bouillon Powder

1 Cup Orzo (or your favorite noodle)

1 Rotisserie Chicken, shredded

1/2 Cup Parmesan Cheese

2 Tbsp. Flat Leaf Parsley

Kosher Salt

Freshly Ground Black Pepper

In a large pot, using medium high heat, add in the olive oil, fennel, onion, garlic, carrots season with a pinch of salt and pepper. Sauté for 2-3 minutes.

Add in the water and chicken bouillon powder, and bring to a boil.

Once the broth is boiling add in the orzo and cook until al dente about 5-7 minutes. Then add in the chicken and let the soup continue cooking for an additional 3-5 minutes.

Stir in the parmesan cheese and parsley.

Serve and top with additional parmesan cheese and enjoy.