- 6 cups low-sodium chicken broth
- 4 small carrots, sliced ¼-inch thick
- ½ cup orzo
- 1 ½ cups shredded roasted turkey or chicken
- 2 tablespoons chopped fresh dill
- Bring the chicken broth to a boil in a large saucepan. Add the carrots and orzo and simmer until tender, 12 to 15 minutes.
- Stir in turkey and dill and simmer until heated through, about 2 minutes.