Chicken, Vegetable And Orzo Soup ( W-Watcher’s)

Lemon and dill give this soup a fresh, bright note. It’s a simple yet flavourful way to use up leftover cooked chicken.

Preparation:  12 minutes
Cook: 18 minutes
Yield: 8 Servings

Ingrédients :

  • 8 cups reduced-sodium chicken broth
  • 1½ pinch black Pepper
  • 1 tsp table salt
  • 4 medium carrots, thinly sliced into rounds
  • 1 medium fennel bulb, thinly sliced and then chopped
  • 2 cups cooked skinless boneless chicken breast , chopped
  • 1 cup orzo
  • ¼ cup fresh lemon juice
  • 3 tbsps dill, fresh ,chopped, divided (or more to taste)

Directions :

  1. In a large soup pot, combine broth, salt and pepper; bring to a boil over high heat.
  2. Add carrots, fennel and orzo, bring to a boil.
  3. Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, about 8 to 10 minutes.
  4. Stir in chicken, cook until heated through.
  5. Remove pot from heat, stir in lemon juice and dill. Yields about 1 1/4 cups per serving.

Note:

  • 3 SmartPoints (Green plan)
  • 3 SmartPoints (Blue plan)
  • 3 SmartPoints (Purple plan)

 

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