 |
Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
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 hot 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 |
Directions:
1. In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender. Add the next seven ingredients. Bring to a boil. Reduced heat; cover and simmer for 15 minutes.
2. Stir in chicken and orzo. Cover and cook for 20 minutes or until orzo is tender. Stir in fennel fronds. Yield: 4 servings.
|
|