Italian Chicken Soup

By Totlxtc

Ingredients

• 1 * 1 fennel bulb, chopped
• 1/2 * 1/2 cup chopped onion
• 2 * 2 teaspoons olive oil
• 2 * 2 cups hot water
• 4 * 4 cups reduced-sodium chicken broth
• 1-1/2 * 1-1/2 cups chopped carrots
• 1 * 1 teaspoon salt
• 1/4 * 1/4 teaspoon dried thyme
• 1/4 * 1/4 teaspoon dried basil
• 1/4 * 1/4 teaspoon pepper
• 2 * 2 cups cubed cooked chicken breast
• 1/2 * 1/2 cup uncooked orzo pasta
• 2 * 2 tablespoons finely chopped fennel fronds

Details

Servings 4

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.


Nutritional Analysis: One serving (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: 2-1/2 very lean meat, 1-1/2 starch, 1 vegetable.