Italian Chicken Soup

By dashy_65

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

Details

Servings 4
Adapted from tasteofhome.com

Preparation

Step 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.

Stir in chicken and orzo. Cover and cook for 20 minutes or until orzo is tender. Stir in fennel fronds. Yield: 4 servings.

282 cal, 5g fat, 769mg sodium, 33g carb, 5g fiber