Photo: Cala
Estimated Nutrition (whole recipe, rough)
638
Calories
43g
Protein
19g
Fat
74g
Carbs
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pasta | 1 cup cooked (140g) | 220 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Fennel Bulb | 1/2 bulb (87g) | 27 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 fennel bulb, chopped
- ½ cup chopped onion
- 2 teaspoons olive oil
- 2 cups water
- 4 cups reduced-sodium chicken broth
- 1½ cups chopped carrots
- 1 teaspoon salt
- ¼ teaspoon dried thyme
- ¼ teaspoon dried basil
- ¼ teaspoon pepper
- 2 cups cubed cooked chicken breast
- ½ cup uncooked orzo pasta
- 2 tablespoons finely chopped fennel fronds
Directions
1
In a dutch oven or soup kettle, saute fennel bulb and onion in oil until fennel is softened.
2
Add the next seven ingredients.
3
Bring to a boil.
4
Reduced heat; cover and simmer for 15 minutes.
5
Stir in chicken and orzo.
6
Cover and cook for 20 minutes or until orzo is tender.
7
Stir in fennel fronds.
Recipe sourced from
fandom