Chicken and orzo soup with fennel

Lemon and dill give this Greek-inspired soup a fresh, bright note. It’s a simple yet tasty way to enjoy Mediterranean flavors and use up leftover cooked chicken. Stir in the quick-cooking orzo, a small-shaped pasta that has a grain-like appearance, during the last 8 to 10 minutes of cooking. Because this recipe makes a big batch, it’s perfect to make for an impromptu casual gathering. Accompany with a Greek salad and warm pita bread for a full meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

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

Step 2

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

Step 3

Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, about 8 to 10 minutes.

Step 4

Stir in chicken; cook until heated through.

Step 5

Remove pot from heat; stir in lemon juice and dill.

Step 6

Serving size: about 1 1/4 cups

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