W/W Chicken Orzo Soup with Lemon.

• 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)

  Instructions

• 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.

Nutritional information is an estimate provided by an online nutrition calculator.