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Ingredients
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8 cups reduced-sodium chicken broth
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salt and ground black pepper to taste
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4 medium carrots, chopped
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1 bulb fennel, chopped
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1 cup uncooked orzo pasta
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2 cups chopped cooked chicken breast
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¼ cup fresh lemon juice
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3 tablespoons chopped fresh dill
Directions
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Combine chicken broth, salt, and black 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.
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Off heat, stir in lemon juice and dill.
Nutrition Facts (per serving)
200 | Calories |
4g | Fat |
25g | Carbs |
17g | Protein |
Nutrition Facts | |
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Servings Per Recipe 8 | |
Calories 200 | |
% Daily Value * | |
Total Fat 4g | 4% |
Saturated Fat 1g | 6% |
Cholesterol 30mg | 10% |
Sodium 173mg | 8% |
Total Carbohydrate 25g | 9% |
Dietary Fiber 3g | 9% |
Total Sugars 4g | |
Protein 17g | 34% |
Vitamin C 10mg | 11% |
Calcium 37mg | 3% |
Iron 2mg | 8% |
Potassium 337mg | 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.