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.
 * Contributed by Healthy Recipes For Diabetic Friends Y-Group
 * Source: Light & Tasty
 * Prep 10 minutes | cook 40 minutes | total 50 minutes
 * Yield: 4 servings

Ingredients

 * 1 fennel bulb, chopped
 * ½ cup chopped onion
 * 2 teaspoons olive oil
 * 2 cups water
 * 4 cups reduced-sodium chicken broth
 * 1½ cups chopped carrots
 * 1 teaspoon salt
 * ¼ teaspoon dried thyme
 * ¼ teaspoon dried basil
 * ¼ teaspoon pepper
 * 2 cups cubed cooked chicken breast
 * ½ cup uncooked orzo pasta
 * 2 tablespoons finely chopped fennel fronds

Directions

 * 1) In a Dutch oven or soup kettle, saute fennel bulb and onion in oil until fennel is softened.
 * 2) Add the next seven ingredients.
 * 3) Bring to a boil.
 * 4) Reduced heat; cover and simmer for 15 minutes.
 * 5) Stir in chicken and orzo.
 * 6) Cover and cook for 20 minutes or until orzo is tender.
 * 7) Stir in fennel fronds.

Nutritional information
Per serving (1½ cups):
 * 282 calories | 5g fat (1g saturated fat) | 55 mg cholesterol | 769 mg sodium | 33g carbohydrate | 5g fiber | 26g protein.
 * Diabetic Exchanges: 2½ very lean meat | 1½ starch | 1 vegetable