Back to Italian Chicken Soup

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Italian Chicken Soup Recipe

Italian Chicken Soup Recipe

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.
TOTAL TIME: Prep: 10 min. Cook: 45 min. YIELD: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 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

  • 1. 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.
  • 2. 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 cup: 282 calories, 5g fat (1g saturated fat), 55mg cholesterol, 769mg sodium, 33g carbohydrate (0g sugars, 5g fiber), 26g protein Diabetic Exchanges: 1 starch, 3 lean meat, 1 vegetable.

Reviews for Italian Chicken Soup

Sort By :
MY REVIEW
kimspacc User ID: 1340117 217610
Reviewed Jan. 11, 2015

"I did not care for all of the flavors, but it was quick and easy to make. Orzo was a nice addition."

MY REVIEW
vgniaz User ID: 3434532 102387
Reviewed Jan. 13, 2012

"I added celery and replaced Rosemary with the Basil. LOVED IT! This is a great, quick and easy recipe."

MY REVIEW
bslimmer User ID: 4402163 33346
Reviewed Nov. 13, 2011

"I will double this the next time I make it!"

MY REVIEW
LadySullen User ID: 3595759 34113
Reviewed Sep. 13, 2011

"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."

Loading Image