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Italian Chicken Soup

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
  • Total Time
    Prep: 10 min. Cook: 45 min.
  • Makes
    4 servings

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

  • 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.
  • 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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