Weight Watcher Chicken and orzo soup with fennel – 3 points

Ingredients

Reduced-sodium chicken broth

8 cup(s)

Table salt

1 tsp, or more to taste

Black pepper

½ tsp, freshly ground (or more to taste)

Uncooked carrot(s)

4 medium, thinly sliced into rounds

Uncooked fennel bulb(s)

1 medium, thinly sliced and then chopped (or to taste)

Uncooked orzo

1 cup(s)

Cooked skinless boneless chicken breast(s)

2 cup(s), chopped

Fresh lemon juice

¼ cup(s)

Dill

3 Tbsp, fresh, chopped, divided (or more to taste)

Instructions

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.
6. Serving size: about 1 1/4 cups