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, advises our Test Kitchen stay, you might want to decrease the amount of salt called for in the recipe. 
* Contributed by Healthy Recipes For Diabetic Friends Y-Group
* Source: Light & Tasty
* Prep 10 minutes | cook 40 minutes | total 50 minutes
* Yield: 4 servings
== Ingredients ==
* 1 fennel bulb, chopped
* ½ cup chopped onion
* 2 teaspoons olive oil
* 2 cups water
* 4 cups reduced-sodium chicken broth
* 1½ cups chopped carrots
* 1 teaspoon salt
* ¼ teaspoon dried thyme
* ¼ teaspoon dried basil
* ¼ teaspoon pepper
* 2 cups cubed cooked chicken breast
* ½ cup uncooked orzo pasta
* 2 tablespoons finely chopped fennel fronds
== Directions ==
# 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. 
== Nutritional information ==
Per serving (1½ cups):
* 282 calories | 5g fat (1g saturated fat) | 55 mg cholesterol | 769 mg sodium | 33g carbohydrate | 5g fiber | 26g protein. 
* Diabetic Exchanges: 2½ very lean meat | 1½ starch | 1 vegetable
__NOTOC__
Category:Carrot Recipes
Category:Chicken breast Recipes
Category:Chicken stock and broth Recipes
Category:Chicken soup Recipes
Category:Fennel Recipes
Category:Healthy Recipes for Diabetic Friends
Category:Italian Soups
Category:Onion Recipes
Category:Orzo Recipes