Chicken Soup With Fennel and Orzo

photo by Outta Here

- 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
- In a soup kettle, saute fennel bulb and onion in oil until fennel is softened.
- Add the next seven ingredients.
- Bring to a boil.
- Reduce heat; cover and simmer for 15 minutes.
- Stir in chicken, orzo and wine.
- Cover and cook for 20 minutes or until orzo is tender.
- Stir in fennel fronds.
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RECIPE SUBMITTED BY
Graciebonica
Buena Park, 0
<p>I live in southern California, about 14 miles from the Pacific Ocean. I'm a retired (early) nurse. I am also a clergy person. <br />I enjoy traveling, but haven't had the time for much, and my latest craft/project is restoring old lamps. My husband makes the rounds at thrift shops for used and abused lamps, and challenges me to revive them. He has found some doozies, but I've yet to find one I couldn't reclaim. <br />I am married for 30 years, have five children and four grandchildren, a Pekingese, three Chihuahuas and three cats. <br />I enjoy gardening, and even in the tiny back yard of my town house, I manage to grow tomatoes and green beans each year, along with as many flowering plants as I can squeeze into the limited space. I enjoy cooking for people and sharing recipes. My all-time favorite cookbook is Betty Crocker's Cookie Book. It is a classic! <br />If I had a month off and money to burn, I'd spend the time in San Francisco---my favorite city. I've definitely left my heart there!</p>