Weight Watcher Chicken Orzo Soup With Lemon


4 cups reduced sodium chicken broth
▢½ teaspoon salt (or more to taste)
▢¼ teaspoon black pepper (or more to taste)
▢2 medium uncooked carrots, sliced into thin rounds
▢1 small fennel bulb, thinly sliced and then chopped
½ cup uncooked orzo pasta
▢1 cup chopped cooked skinless chicken breast
▢2 tablespoons fresh lemon juice
▢2 tablespoons fresh dill (or more to taste)Instructions
In a large soup pot, combine broth, salt and pepper; bring to a boil over high heat.
Add carrots, fennel and orzo; bring to a boil.
Reduce heat to low and simmer, with a lid partially covering the pot, until orzo and vegetables are tender, about 8 to 10 minutes.
Stir in chicken; cook until heated through.
Remove pot from heat; stir in lemon juice and dill. Taste and adjust seasonings, adding more salt, pepper, dill, and/or lemon juice as necessary to suit your tastes.