Chicken Soup With Fennel

• 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

Preparation

1. In a Dutch oven, saute fennel bulb and onion in oil until fennel is tender.
2. Add the water, broth, carrots, thyme, basil and pepper. Bring to a boil.
3. Reduced heat; cover and simmer for 15 minutes. Stir in chicken and orzo.
4. Cover and cook for 20 minutes or until orzo is tender.
5. Stir in fennel fronds. Season with salt and pepper. Serves 4.
6. This recipe can be doubled or tripled.