Chicken, Fennel & Orzo Soup

Ingredients:

Directions:

1. Preheat the oven to 350 degrees F. Place the thawed boneless skinless chicken breasts in a baking dish. Add enough water to cover just the bottom of the baking dish. Cover with aluminum foil and bake for 35-40 minutes or until the internal temperature reaches 165 degrees F. Remove from the oven, cool slightly, and slice.
2. In a large soup pot or stock pot, combine the broth, salt, and pepper. Bring to a boil.
3. Add the carrots, fennel, and uncooked orzo. Return the pot to a boil.
4. Reduce the heat to simmer and partially cover the pot. Cook until the vegetables are tender, and the orzo is cooked through, about 8-10 minutes.
5. Add the chicken and continue to cook until heated through.
6. Add the lemon juice and dill and stir to combine.
7. Serve warm. Add additional salt and pepper to taste.