Lemony Chicken Orzo Soup

1 Tbsp. olive oil
1/2 onion, chopped
1 celery stalk, sliced 1/2″ thick
1 carrot, sliced 1/2″ thick (optional but good)
12 oz. rotisserie chicken, cut into large bite-sized pieces
6 cups low-sodium chicken broth
1/2 cup orzo
1/4 cup fresh dill, chopped
Lemon wedges for squeezing onto each serving

Heat oil in a large pot and add onion, celery and carrot. Cook, stirring often, until soft, 5-8 minutes. Add broth and bring to a boil. Add orzo and cook until al dente, 8-10 minutes. Stir in chicken and heat through. Ladle into soup bowls and serve with dill and lemon slices for squeezing over each portion.

Serves 4
WW PP per serving: 6