Chicken and Orzo Soup with Fennel

Ingredients

• reduced-sodium chicken broth (8 cups)
• carrots (4 medium)
• fennel (1 bulb)
• uncooked orzo pasta (1 cup)
• chopped cooked chicken breast (2 cups)
• fresh lemon juice (0.25 cup)
• chopped fresh dill (3 tablespoons)
• salt and ground black pepper (0 )

Instructions

1. Combine chicken broth, salt, and black pepper in a large soup pot; bring to a boil over high heat.
2. 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.
3. Stir in chicken; cook until heated through, about 5 minutes.
4. Off heat, stir in lemon juice and dill.

Nutrition

(*Nutrition data is approximate and may vary depending on the brand and type of ingredients used.)

• kcal: 200
• fat: 4 g
• sats: 1 g
• carbs: 25 g
• fibre: 3 g
• protein: 17 g
• salt: 0 g