Print Options

Back to Italian Chicken Soup >

Include these items:

Select reviews >

Taste of Home Logo

Italian Chicken Soup

 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, advises our Test Kitchen stay, you might want to decrease the amount of salt called for in the recipe.
4 ServingsPrep: 10 min. Cook: 45 min.


  • 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.
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,

2 of 2

Italian Chicken Soup (continued)

Nutritional Facts: 26 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.