Chicken and Orzo Soup with Fennel
Description
This easy, winter-ready chicken and orzo soup with fennel recipe combines leftover cooked chicken breast with fresh fennel, carrots, and orzo pasta.
Ingredients
•
8 cups reduced-sodium chicken broth
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salt and ground black pepper to taste
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4 medium carrots, chopped
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1 bulb fennel, chopped
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1 cup uncooked orzo pasta
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2 cups chopped cooked chicken breast
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1/4 cup fresh lemon juice
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3 tablespoons chopped fresh dill
Directions
1
Combine chicken broth, salt, and black pepper in a large soup pot; bring to a boil over high heat. Add carrots, fennel, and orzo; return to a boil.
2
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. Off heat, stir in lemon juice and dill.