Italian Chicken Soup

Italian Chicken Soup From Light & Tasty

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.

INGREDIENTS

1 fennel bulb, chopped

1/2 cup chopped onion

2 teaspoons olive oil

2 cups 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

SERVINGS4

CATEGORY Lower Fat

METHODStovetop - One-Dish

PREP10 min.

COOK40 min.

TOTAL50 min.

DIRECTIONS

In a Dutch oven or soup kettle, saute fennel bulb and onion in oil until fennel is softened. 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 INFO

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.

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group