Chicken and Orzo Soup with Fennel

Chicken and Orzo Soup with Fennel

This easy, winter-ready chicken and orzo soup with fennel recipe combines leftover cooked chicken breast with fresh fennel, carrots, and orzo pasta.

Preparation Time
15 mins
Cooking Time
25 mins
Total Time
40 mins
Calories
200 Calories

Recipe Instructions

Step 1
Combine chicken broth, salt, and black pepper in a large soup pot; bring to a boil over high heat. Add carrots, fennel, and orzo; return to a boil.
Step 2
Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, 8 to 10 minutes. Stir in chicken; cook until heated through, about 5 minutes. Off heat, stir in lemon juice and dill.

Ingredients

  • salt and ground black pepper to taste
  • 1 cup uncooked orzo pasta
  • 3 tablespoons chopped fresh dill
  • 2 cups chopped cooked chicken breast
  • 4 medium carrots, chopped
  • 1 bulb fennel, chopped
  • 8 cups reduced-sodium chicken broth
  • 0.25 cup fresh lemon juice

Categories

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