Photo of Chicken and orzo soup with fennel by WW

Chicken and orzo soup with fennel

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. 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)


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 boneless skinless chicken breast

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.
  6. Serving size: about 1 1/4 cups