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Garlic Chicken Provencal Soup Recipe
Serves 4
Ingredients: 2 tsp butter
1/2 cup chopped onion
1/4 cup butter
4 boneless, skinless, chicken breast halves
2 16 oz cans italian plum tomatoes, undrained, cut into pieces
1 cup dry white wine or water
16 oz pkg green giant pasta
Accents Garlic Seasoning
Frozen Vegetables
1/4 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Instructions: 1. Melt 2 tbsp butter in Dutch oven over medium-high heat.
2. Add onion; cook and stir 3 to 5 minutes or until softened.
3. Remove from pan; set aside.
4. In same Dutch oven, melt 1/4 c butter; add chicken and cook 8 to 10 minutes or until golden brown, turning once.
5. Add tomatoes, wine and reserved onion.
6. Bring to a boil.
7. Reduce heat; simmer uncovered 10 to 15 minutes or until chicken is no longer pink.
8. Stir in frozen vegetables and pasta.
9. Bring to a boil.
10. Reduce heat; simmer 3 to 5 minutes or until vegetables are crisp-tender.
11. To serve, place 1 chicken breast half in each of 4 large shallow soup bowls; ladle hot soup over chicken.
12. Garnish with Parmesan and parsley.
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