Photo of Chicken and orzo soup with fennel by WW

Chicken and orzo soup with fennel

SmartPoints® value per serving
Total Time
30 min
12 min
18 min
Lemon and dill give this Greek-inspired soup a fresh, bright note. It’s a simple yet tasty way to enjoy Mediterranean flavors and use up leftover cooked chicken. The speckled slices of fennel and carrots are responsible for the hearty soups aromatic broth and makes it taste like it has simmer all day even though it only takes 30 minutes from start to finish. Stir in the quick-cooking orzo, a small-shaped pasta that has a grain-like appearance, during the last 8 to 10 minutes of cooking. Because this recipe makes a big batch, it’s perfect to make for an impromptu casual gathering. Accompany with a Greek salad and warm pita bread for a full meal.


reduced-sodium chicken broth

8 cup(s)

table salt

1 tsp, or more to taste

black pepper

½ tsp, freshly ground (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)


3 Tbsp, 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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