Chicken, Vegetable and Orzo Soup
4
Points®
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
1.5 pinch(es)
Table salt
1 tsp(s)
Carrots
4 medium
Uncooked fennel bulb
1 medium
Uncooked orzo
1 cup(s)
Cooked skinless, boneless chicken breast
2 cup(s), chopped
Fresh lemon juice
0.25 cup(s)
Fresh dill
3 tbsp(s)
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.
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