Chicken Soup with Fennel & Toasted Orzo — ross cooks things — Ross Yoder

Yield: 4-5 servings
Total time: 30 minutes

Ingredients

2 pounds bone-in, skin-on chicken thighsKosher saltBlack pepper3 teaspoons olive oil, divided1 cup dried orzo1 bulb fennel, thinly sliced, fronds reserved for garnish

6 teaspoons Better Than Bouillon Roasted Chicken base (or: 6 cups chicken stock)

1/2 teaspoon dried thyme