Garlic Chicken Provencal Soup

Note: Provencal refers to cooking based on the flavors popular in Provence, a region in southern France.

2 tbsp Butter or margarine
1 C Chopped onion, divided
1/4 C Butter or margarine
4 Boneless skinless chicken breast halves
2 (16 oz) cans Italian plum tomatoes or whole tomatoes, undrained, cut into pieces
1 C Dry white wine or water
1 (16 oz) pkg Green Giant pasta accents garlic seasoning frozen vegetables and pasta

GARNISHES: if desired

1/4 C Grated Parmesan cheese
1/4 C Chopped fresh parsley

Melt 2 tbsps. butter in dutch oven over medium-high heat. Add onion (1/2 cups); cook and stir 3 to 5 minutes or until softened. Remove from pan; set aside.
In same dutch oven, melt 1/4 cup butter, add chicken and cook 8 to 10 minutes or until golden brown, turning once. Add tomatoes, wine and remaining 1/2 cup of chopped 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 one chicken breast half in each of 4 large shallow soup bowls; ladle hot soup over chicken. Garnish with parmesan cheese and parsley.

Servings: 4

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