Chicken and Orzo Soup with Fennel

Prep Time
12 min
Cook Time
18 min
Recipe Details
  • 8 cup(s) reduced-sodium chicken broth
  • 1 tsp table salt, or more to taste
  • 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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