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Soup with chicken and fennel!
Ingredients
- 8 cups reduced-sodium chicken broth
- salt and ground black pepper to taste
- 4 medium carrots, chopped
- 1 bulb fennel, chopped
- 1 cup uncooked orzo pasta
- 2 cups chopped cooked chicken breast
- ¼ cup fresh lemon juice
- 3 tablespoons chopped fresh dill
Directions
Step 1
Combine chicken broth, salt, and pepper in a large soup pot; bring to a boil over high heat. Add carrots, fennel, and orzo; return to a boil. Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, 8 to 10 minutes. Stir in chicken; cook until heated through, about 5 minutes.
Step 2
Remove pot from heat; stir in lemon juice and dill.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 8 | |
| Calories 200 | |
| % Daily Value * | |
| Total Fat4g | 4% |
| Saturated Fat1g | 6% |
| Cholesterol30mg | 10% |
| Sodium173mg | 8% |
| Total Carbohydrate25g | 9% |
| Dietary Fiber3g | 9% |
| Total Sugars4g | |
| Protein17g | |
| Vitamin C10mg | 50% |
| Calcium37mg | 3% |
| Iron2mg | 8% |
| Potassium337mg | 7% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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