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.