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Ingredients Jump to Instructions ↓

  1. 1 fennel bulb, chopped

  2. 1/2 cup chopped onion

  3. 2 teaspoons olive oil

  4. 2 cups hot water

  5. 4 cups reduced-sodium chicken broth

  6. 1-1/2 cups chopped carrots

  7. 1 teaspoon salt

  8. 1/4 teaspoon dried thyme

  9. 1/4 teaspoon dried basil

  10. 1/4 teaspoon pepper

  11. 2 cups cubed cooked chicken breast

  12. 1/2 cup uncooked orzo pasta

  13. 2 tablespoons finely chopped fennel fronds

Instructions Jump to Ingredients ↑

  1. 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.

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