Chicken And Orzo Soup With Fennel

10 cups reduced-sodium chicken broth

Salt and ground black pepper to taste

5 medium carrots, chopped

1 bulb fennel, chopped

1 cup uncooked orzo pasta

2 cups chopped cooked chicken breast

0.25 cup fresh lemon juice

3 tablespoons chopped fresh dill

Combine chicken broth, salt, and pepper in a large soup pot; bring to a boil over high heat. Cut chicken into 3 equal parts and put into broth for 12 minutes off heat. Remove chicken. Return to boil. Add carrots, fennel, and orzo; return to a boil. Reduce heat to low and simmer, partially covered, until orzo and vegetables are tender, 8 to 10 minutes. Stir in chicken; cook until heated through, about 5 minutes.
Remove pot from heat; stir in lemon juice and dill.