Chicken Soup With Fennel and Orzo |
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Prep Time: 25 Minutes Cook Time: 35 Minutes |
Ready In: 60 Minutes Servings: 4 |
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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. 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.
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