Italian Chicken Soup Source: Light & Tasty 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.
1 fennel bulb , chopped 1/2 cup chopped onion 2 teaspoons olive oil 2 cups 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 In a Dutch oven or soup kettle, saute fennel bulb and onion in oil until fennel is softened. Add the next seven ingredients. Bring to a boil. Reduced heat; cover and simmer for 15 minutes. Stir in chicken and orzo. Cover and cook for 20 minutes or until orzo is tender. Stir in fennel fronds. Yield: 4 servings. NUTRITIONAL INFO Nutritional Analysis: One serving (1-1/2 cups) equals 282 calories, 5 G fat (1 G saturated fat), 55 mg cholesterol, 769 mg sodium, 33 G carbohydrate, 5 G fiber, 26 G protein. Diabetic Exchanges: 2-1/2 very lean meat, 1-1/2 starch, 1 vegetable. SERVINGS 4 CATEGORY Lower Fat METHOD Stovetop - One-Dish PREP 10 min. COOK 40 min. TOTAL 50 min. _______________________________________________ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
