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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 Edit

Directions Edit

  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 Edit

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
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