Garlic Chicken Provencal Soup
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Soup | |||
| 2 | tablespoons |
butter
|
|
| ½ | cup |
onions
chopped |
|
| ¼ | cup |
butter
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | cans |
italian plum (roma) tomatoes
cut into pieces |
*
|
| 1 | cup |
white wine
dry or water |
*
|
| 16 | ounces |
pasta
green |
|
| 1 | x |
garlic powder
|
*
|
| 1 | x |
italian vegetables, frozen
|
* |
| 1 | x |
pasta
|
*
|
| Garnish | |||
| ¼ | cup |
Parmesan cheese
grated |
|
| ¼ | cup |
parsley leaves
fresh, chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Soup | |||
| 3E+1 | ml |
butter
|
|
| 118 | ml |
onions
chopped |
|
| 59 | ml |
butter
|
|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 2 | cans |
italian plum (roma) tomatoes
cut into pieces |
*
|
| 237 | ml |
white wine
dry or water |
*
|
| 462.4 | ml/g |
pasta
green |
|
| 1 | x |
garlic powder
|
*
|
| 1 | x |
italian vegetables, frozen
|
* |
| 1 | x |
pasta
|
*
|
| Garnish | |||
| 59 | ml |
Parmesan cheese
grated |
|
| 59 | ml |
parsley leaves
fresh, chopped |
|
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.
