Chicken and orzo soup with fennel
4
Points®
Total time: 30 min • Prep: 12 min • Cook: 18 min • Serves: 8 • Difficulty: Easy
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.
Ingredients
Reduced-sodium chicken broth
8 cup(s)
Table salt
1 tsp
Black pepper
0.5 tsp
Carrots
4 medium
Uncooked fennel bulb(s)
1 medium
Uncooked orzo
1 cup(s)
Cooked boneless skinless chicken breast(s)
2 cup(s), chopped
Fresh lemon juice
0.25 cup(s)
Dill
3 Tbsp
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
Serving size: about 1 1/4 cups
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