Italian Chicken Soup Recipe

Ingredients

1 fennel bulb, chopped1/2 cup chopped onion2 teaspoons olive oil2 cups hot water4 cups reduced-sodium chicken broth1-1/2 cups chopped carrots1/4 teaspoon dried thyme1/4 teaspoon dried basil1/4 teaspoon salt1/4 teaspoon pepper2 cups cubed cooked chicken breast1/2 cup uncooked orzo pasta2 tablespoons finely chopped fennel fronds

Preparation

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.

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