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Photo of Chicken, Vegetable and Orzo Soup by WW

Chicken, Vegetable and Orzo Soup

3
Points® value
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(es), freshly ground (or more to taste)

Table salt

1 tsp(s), or more to taste

Carrots

4 medium, thinly sliced into rounds

Uncooked fennel bulb

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

Uncooked orzo

1 cup(s)

Cooked skinless boneless chicken breast

2 cup(s), chopped

Fresh lemon juice

¼ cup(s)

Fresh dill

3 tbsp(s), 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.
  6. Yields about 1 1/4 cups per serving.

Notes

SERVING SIZE (about 1 1/4 cups) 173 Cal, 2 g Total Fat, 0 g Sat Fat, 907 mg Sod, 23 g Total Carb, 4 g Sugar, 0 g Added Sugar, 2 g Fib, 16 g Prot.

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