This lemon orzo soup is bright and lively.
Meanwhile, heat oil in a large pot over medium heat.
Add carrots, fennel, and onion; cook, stirring occasionally, until softened, about 5 minutes.
Add garlic and cook until fragrant, about 30 seconds.
Add oregano and lemon zest; cook for 30 seconds.
Add chicken and broth.
Bring to a boil, then reduce heat to a maintain a simmer.
Remove from heat; transfer the chicken to a plate to cool slightly.
When cool enough to handle, shred or chop the chicken and return it to the soup.
Stir in the cooked orzo, along with lemon juice, dill, salt, and pepper.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
