Chicken and Orzo Soup with Fennel (Weight Watchers 3 smart points)

By rmulleni

Ingredients

• 8 cup(s) reduced-sodium chicken broth
• 1 tsp table salt, or more to taste
• ½ tsp black pepper, freshly ground (or more to taste)
• 4 medium uncooked carrot(s), thinly sliced into rounds
• 1 medium uncooked fennel bulb(s), thinly sliced and then chopped (or to taste)
• 1 cup(s) uncooked orzo
• 2 cup(s) (chopped) cooked skinless boneless chicken breast(s)
• ¼ cup(s) fresh lemon juice
• 3 Tbsp dill, fresh, chopped, divided (or more to taste)

Preparation

Step 1

1. In a large soup pot, combine broth, salt and pepper; bring to a boil over high heat.
2. Add carrots, fennel and orzo; bring to a boil.
3. Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, about 8 to 10 minutes.
4. Stir in chicken; cook until heated through.
5. Remove pot from heat; stir in lemon juice and dill. Yields about 1 1/4 cups per serving.