Chicken Orzo Soup with Lemon

kitchenra.com

Jen Scamardo

Prep: 5 min Cook: 20 min

4 cups reduced sodium chicken broth

½ teaspoon salt (or more to taste)

¼ teaspoon black pepper (or more to taste)

2 medium uncooked carrots, sliced into thin rounds

1 small fennel bulb, thinly sliced and then chopped

½ cup uncooked orzo pasta

1 cup chopped cooked skinless chicken breast

2 tablespoons fresh lemon juice

2 tablespoons fresh dill (or more to taste)

In a large soup pot, combine broth, salt and pepper; bring to a boil over high heat.

Add carrots, fennel and orzo; bring to a boil.

Reduce heat to low and simmer, with a lid partially covering the pot, until orzo and vegetables are tender, about 8 to 10 minutes.

Stir in chicken; cook until heated through.

Remove pot from heat; stir in lemon juice and dill. Taste and adjust seasonings, adding more salt, pepper, dill, and/or lemon juice as necessary to suit your tastes.

From: Mama Kinloch

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