Ingredients
8
8 servings
- •8 cups reduced-sodium chicken broth
- •salt and ground black pepper to taste
- •4 medium carrots, chopped
- •1 bulb fennel, chopped
- •1 cup uncooked orzo pasta
- •2 cups chopped cooked chicken breast
- •¼ cup fresh lemon juice
- •3 tablespoons chopped fresh dill
Instructions
- Combine chicken broth, salt, and pepper in a large soup pot; bring to a boil over high heat. Add carrots, fennel, and orzo; return to a boil. Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, 8 to 10 minutes. Stir in chicken; cook until heated through, about 5 minutes.
- Remove pot from heat; stir in lemon juice and dill.
Nutritional Facts
Per 8 servings
- Calories: 200
- Carbohydrate: 25g
- Fat: 4g
- Fiber: 3g
- Protein: 17g
- Sugar: 4g
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