Chopped fennel fronds add a unique, flavor to this chicken soup.
Chicken Soup With Fennel
Servings
4 Servings
Ingredients
- 1 fennel bulb :chopped
- 1/2 cup:chopped onion
- 2 teaspoons:olive oil
- 2 cups:hot water
- 4 cups:chicken broth
- 1 1/2 cups:carrots chopped
- 1/2 to 1 teaspoon:salt don’t over salt
- 1/4 teaspoon:dried thyme
- 1/4 teaspoon:dried basil
- 1/4 teaspoon:pepper
- 2 cups:cooked chicken breast cubed
- 1/2 cup:uncooked orzo pasta
- 2 tablespoons:fennel fronds finely chopped
Instructions
Preparation
- In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender.
- Add the water, broth, carrots, thyme, basil and pepper. 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. Season with salt and pepper. Serves 4.
- This recipe can be doubled or tripled.
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