Aroma Chicken Soup (meat)
Email This Recipe Print Recipe Contributed by Arthur Corazono ,Melrose Park, IL

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 chopped carrots 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 cubed cooked chicken breast 1/2 cup uncooked orzo pasta 2 tablespoons finely chopped fennel fronds

Instructions

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.

Serving Size

Serves 4

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