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Italian Chicken Soup

Total Time

Prep: 10 min. Cook: 45 min.

Makes

4 servings

This satisfying soup gets its Italian flair from fennel, thyme, basil and orzo pasta. If you don't start with a low-sodium or sodium-free stock, you might want to decrease the amount of salt called for in the recipe. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Italian Chicken Soup Recipe photo by Taste of Home

Ingredients

  • 1 fennel bulb, chopped
  • 1/2 cup chopped onion
  • 2 teaspoons olive oil
  • 2 cups hot water
  • 4 cups reduced-sodium chicken broth
  • 1-1/2 cups chopped carrots
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried basil
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups cubed cooked chicken breast
  • 1/2 cup uncooked orzo pasta
  • 2 tablespoons finely chopped fennel fronds

Directions

  1. In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender. Add the next 7 ingredients. Bring to a boil. Reduced heat; cover and simmer for 15 minutes.
  2. Stir in chicken and orzo. Cover and cook for 20 minutes or until orzo is tender. Stir in fennel fronds.

Nutrition Facts

1-1/2 cups: 279 calories, 5g fat (1g saturated fat), 54mg cholesterol, 829mg sodium, 30g carbohydrate (7g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

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