Wednesday, October 8, 2014

{soups-salads-and-salad-dressings} Italian Chicken Soup Recipe

 

Italian Chicken Soup Recipe



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.



 Healthy 

 Diabetic Exchange



TOTAL TIME: Prep: 10 min. 
Cook: 45 min. 
MAKES: 4 servings



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

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.
Stir in chicken and orzo. Cover and cook for 20 minutes or until orzo is tender. Stir in fennel fronds. Yield: 4 servings.




Nutritional Facts

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: 3 lean meat, 1-1/2 starch, 1 vegetable.


Originally published as Italian Chicken Soup in Light & Tasty December/January 2002, p61







             Beth Layman  :)


GH: Anna, Robert & Robin Scorpio(Drake) Fan Forever
My Scorpio-Devane-Drake Clan

__._,_.___

Posted by: Beth Layman <blayman38@gmail.com>
Reply via web post Reply to sender Reply to group Start a New Topic Messages in this topic (1)
Another Great Group of *~ Beth ~*

.

__,_._,___

No comments:

Post a Comment