Chicken and orzo soup with fennel

Name: Chicken and orzo soup with fennel
Prep time: 12 min
Cook time: 18 min
Total time: 30 min
Cuisine: European, Mediterranean, Greek
Ingredients: 8 cup(s) Reduced sodium chicken broth; 1 tsp Table salt or more to taste; 0.5 tsp Black pepper freshly ground (or more to taste); 4 medium Carrots thinly sliced into rounds; 1 medium Uncooked fennel bulb thinly sliced and then chopped (or to taste); 1 cup(s) Uncooked orzo; 2 cup(s), chopped Cooked boneless skinless chicken breast; 0.25 cup(s) Fresh lemon juice; 3 Tbsp Dill fresh, chopped, divided (or more to taste)

6 steps

Prep:12minCook:18min

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.

Updated at: Sat, 18 May 2024 17:36:29 GMT