Italian Chicken Soup

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, you might want to decrease the amount of salt called for in the recipe.

Italian chicken soup recipePhoto: Taste of Home
Servings Prep Time Cook Time
4servings 10minutes 45minutes
Servings Prep Time
4servings 10minutes
Cook Time
Portions: servings
Portions: servings
  1. In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender. Add the next 7 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.
Recipe Notes

Nutrition Facts

1-1/2 cups: 279 calories, 5g fat (1g saturated fat), 54mg cholesterol, 829mg sodium, 30g carbohydrate (7g sugars, 4g fibre), 28g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 starch, 1 vegetable.