Light and flavorful, this soup is wonderful any time of the year. I’m about to serve it at a luncheon party tomorrow with turkey and Havarti sandwiches on sourdough with dilled mayonnaise. Does this sound more Spring-y than Fall-ish? I’m also serving my potato leek soup. And finish with big cookies. I think that will hit the spot, and I’ll be able to show off my favorite dishes, Euro Ceramica Zanzibar.

8 C reduced-sodium chicken broth

1 tsp salt

1/2 tsp black pepper

4 carrots thinly sliced

1 medium fennel, thinly sliced and chopped

1 C uncooked orzo

2 C chopped chicken breast (rotisserie works great!)

1/4 C fresh lemon juice

fresh dill, chopped

In a large soup pot bring broth, salt, and pepper to a boil.

Add carrot, fennel, and orzo, reduce to a low simmer 8-10 minutes.

Put in chicken, heat until chicken is heated through

remove from heat, stir in lemon juice and dill.

Delicious!