Chicken, Vegetable and Orzo Soup

3
Total Time
30 min
Prep
12 min
Cook
18 min
Serves
8
Difficulty
Easy
Lemon and dill give this soup a fresh, bright note. It’s a simple yet flavourful way to use up leftover cooked chicken.

Ingredients

reduced-sodium chicken broth

8 cup(s)

black pepper

1½ pinch, freshly ground (or more to taste)

table salt

1 tsp, or more to taste

uncooked carrot(s)

4 medium, thinly sliced into rounds

uncooked fennel bulb(s)

1 medium, thinly sliced and then chopped (or to taste)

uncooked orzo

1 cup(s)

cooked skinless boneless chicken breast(s)

2 cup(s), chopped

fresh lemon juice

¼ cup(s)

dill

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

Instructions

  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.

Make a healthy change today