Italian Chicken Soup

Name: Italian Chicken Soup
Prep time: 10 min
Cook time: 45 min
Total time: 55 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; 1/4 teaspoon dried thyme; 1/4 teaspoon dried basil; 1/4 teaspoon salt; 1/4 teaspoon pepper; 2 cups cubed cooked chicken breast; 1/2 cup uncooked orzo pasta; 2 tablespoons finely chopped fennel fronds

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, you might want to decrease the amount of salt called for in the recipe. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

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
1/4 teaspoon dried thyme
1/4 teaspoon dried basil
1/4 teaspoon salt
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.

Nutrition Facts

1-1/2 cups: 279 calories, 5g fat (1g saturated fat), 54mg cholesterol, 829mg sodium, 30g carbohydrate (7g sugars, 4g fiber), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.

Reviews

Click stars to rate

Average Rating:

kimspacc

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.
vgniaz

Jan 13, 2012

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

Nov 13, 2011

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

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.