Chicken and Orzo Soup with Fennel

By á-43407

1 1/4 cups = 4 points

Ingredients

• 8 cups reduced-sodium chicken broth
• 1 t table salt, or more to taste
• 1/2 t 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 uncooked orzo
• 2 cups (chopped) cooked skinless boneless chicken breast(s)
• 1/4 cup fresh lemon juice
• 3 T dill, fresh, chopped, divided (or more to taste)

Details

Servings 8
Preparation time 12mins
Cooking time 30mins

Preparation

Step 1

In a large soup pot, combine broth, salt and pepper; bring to a boil over high heat.

Add carrots, fennel and orzo; bring to a boil.

Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, about 8 to 10 minutes.

Stir in chicken; cook until heated through.

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