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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, advises our Test Kitchen stay, you might want to decrease the amount of salt called for in the recipe.
This recipe is:
Healthy
Diabetic Friendly
Nutritional Facts 1-1/2 cups equals 282 calories, 5 g fat (1 g saturated fat), 55 mg cholesterol, 769 mg sodium, 33 g carbohydrate, 5 g fiber, 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.
Originally published as Italian Chicken Soup in Light & Tasty December/January 2002, p61
Refrigerate Chicken Soup without NoodlesWhen I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
When I make my favorite chicken noodle soup, I find it tastes better if I refrigerate the soup without the noodles. When it’s time to serve, I add the noodles to the amount of soup I’m going to use and cook them until tender. —Martha Dimitch, Nineveh, Indiana
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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Reviewed on Jan. 13, 2012 by vgniaz
I added celery and replaced Rosemary with the Basil. LOVED IT! This is a great, quick and easy recipe.
Reviewed on Nov. 13, 2011 by bslimmer
I will double this the next time I make it!
Reviewed on Sep. 13, 2011 by LadySullen
This is a wonderful, easy, great-tasting soup. The broth has a very rich, soothing flavor, and I love the fennel. I've never cooked with it before, but it's perfect with the other ingredients, especially in an Italian soup. Instead of orzo, which I didn't have, I used mini-ziti. The only problem with this recipe is that it only makes 4 servings. I'll have to hide the leftovers from my husband.
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© Reiman Media Group, LLC., 2012