Chicken, Vegetable and Orzo Soup

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4 SmartPoints
Prep time: 12 min
Cook time: 18 min
Serves: 8

Lemon and dill give this soup a fresh, bright note. It’s a simple yet flavourful way to use up leftover cooked chicken.


  • 8 cup(s) reduced-sodium chicken broth

  • 1 tsp table salt, or more to taste

  • 1 1⁄2 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) cooked skinless boneless chicken breast(s)

  • 1⁄4 cup(s) fresh lemon juice

  • 3 Tbsp dill, fresh ,chopped, divided (or more to taste)


  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.

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