I’m kind of on a soup kick, if you haven’t noticed! Here is a great recipe from Weight Watchers and only 4 points plus!

Chicken, Vegetable, and Orzo Soup

  • 8 cups reduced-sodium chicken broth
  • 1 tsp table salt, or more to taste
  • 1/2 tsp black pepper, freshly ground (or more to taste)
  • 4 medium uncooked carrots, thinly sliced into rounds
  • 1 medium uncooked fennel bulbs, thinly sliced and then chopped (or to taste)
  • 1 cups uncooked orzo
  • 2 cups (chopped) cooked skinless boneless chicken breasts
  • 1/4 cups fresh lemon juice
  • 3 Tbsp dill, fresh, chopped, divided (or more to taste)

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, partially covered, 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. Yields about 1 1/4 cups per serving.