Garlic Chicken Provencal Soup

Directions

Melt 2 tablespoon butter in Dutch oven over medium-high heat.

Add onion; cook and stir 3 to 5 minutes or until softened.

Remove from pan; set aside.

In same Dutch oven, melt ¼ cup butter; add chicken and cook 8 to 10 minutes or until golden brown, turning once.

Add tomatoes, wine and reserved onion. Bring to a boil.

Reduce heat; simmer uncovered 10 to 15 minutes or until chicken is no longer pink.

Stir in frozen vegetables and pasta. Bring to a boil.

Reduce heat; simmer 3 to 5 minutes or until vegetables are crisp-tender.

To serve, place 1 chicken breast half in each of 4 large shallow soup bowls; ladle hot soup over chicken.

Garnish with Parmesan and parsley.