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Italian Chicken Soup
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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 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon pepper
2 cups cubed cooked chicken breast
1/2 cup uncooked orzo pasta
2 tablespoons finely chopped fennel fronds
In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender. Add
the next seven 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.
Yield: 4 servings.
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Printed from tasteofhome.com Jul 8, 2008Copyright Reiman Media Group, Inc © 2008 |