garlic chicken provencal soup

★★★★★ 1 Review
pmyodb1 avatar
By Jamallah Bergman
from Atlanta, GA

A yummy soup for this fall!

★★★★★ 1 Review
serves 4

Ingredients For garlic chicken provencal soup

  • 2 Tbsp
    butter or margarine
  • 1/2 c
    chopped onion
  • 1/4 c
    butter or margarine
  • 4
    boneless,skinless chicken breasts halves
  • 2 can
    italian plum tomatoes or whole tomatoes,undrained,cut into pieces
  • 1 c
    dry white wine or water
  • 1 pkg
    frozen pasta,broccoli,corn,and carrots in a garlic seasoned sauce
  • 1/4 c
    grated parmesan cheese
  • 1/4 c
    chopped fresh parsley

How To Make garlic chicken provencal soup

  • 1
    Melt 2 tbsp 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.
  • 2
    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 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 with pasta. Bring to a boil. Reduce heat;simmer 3 to 5 minutes or until vegetables are crisp-tender.
  • 3
    To serve, place 1 chicken breast half in each of the 4 large shallow soup bowls; ladle hot soup over chicken. Garnish with Parmesan cheese and parsley.

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