Garlic Chicken Provencal Soup Recipe

Step 1

Melt 2 T 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 1/4 c 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.

Things You'll Need

----------------SOUP--------------------
  • 2T Butter
  • 1/2c Chopped onion
  • 1/4c Butter
  • 4 Boneless, skinless
  • -chicken breast halves
  • 2 16 oz cans Italian plum
  • -tomatoes, undrained,
  • -cut into pieces
  • 1c Dry white wine or water
  • 16oz Pkg Green Giant Pasta
  • -Accents Garlic Seasoning
  • -Frozen Vegetables &
  • -Pasta
  • --------- ---GARNISH-------------------
  • 1/4c Grated Parmesan cheese
  • 1/4c Chopped fresh parsley

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