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Italian Chicken Soup Recipe

Italian Chicken Soup Recipe photo by Taste of Home

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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

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Italian Chicken Soup Recipe

Prep: 10 min. Cook: 45 min.

Yield: 4 Servings

10 45 55

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 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

Directions

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.

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 Noodles

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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Reviews for Italian Chicken Soup

Italian Chicken Soup

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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.