Chicken and Orzo Soup with Fennel

Leftover cooked chicken breast joins fresh fennel, carrots, and orzo in this easy, winter-ready soup recipe.

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

Ingredients

• ¼ cup fresh lemon juice
• 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

Recipe Instructions

Step 1

Combine chicken broth, salt, and pepper in a large soup pot; bring to a boil over high heat. Add carrots, fennel, and orzo; return to a boil. 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.

Step 2

Remove pot from heat; stir in lemon juice and dill.