Chicken Soup With Fennel and Orzo

Submitted by Graciebonica

"My family really enjoys chicken soups, and they are always eager to try a new recipe. This soup is lower in fat, especially if you use 98% or fat-free stock. Please taste as you prepare, and add any additional seasonings or more of those listed to suit your taste."

 

• Ready In: 1hr
• Ingredients: 14
• Serves: 4

ingredients

• 1 fennel bulb, chopped
• 1 medium onion, chopped
• 2 teaspoons olive oil
• 4 cups chicken stock (reduced fat or low sodium can be used)
• 2 cups water
• 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 breasts
• 1⁄2 cup uncooked orzo pasta
• 1⁄4 cup white wine
• 2 tablespoons finely chopped fennel leaves

directions

1. In a 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. Reduce heat; cover and simmer for 15 minutes.
5. Stir in chicken, orzo and wine.
6. Cover and cook for 20 minutes or until orzo is tender.
7. Stir in fennel fronds.

Reviews

[Outta Here]

A nice change from regular noodle soup. The fennel bulb gives this a nice flavor. I also added a handful of chopped mushrooms that needed using. Will be making this again. Made for Spring 2012 Pick a Chef game.