Chicken and Orzo Soup with Fennel

Ingredients

• 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
• 0.25 cup fresh lemon juice
• 3 tablespoons chopped fresh dill

Steps

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.