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.