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garlic chicken provencal soup

(1 RATING)
26 Pinches
pmyodb1 avatar
Atlanta, GA
Updated on Oct 14, 2010

A yummy soup for this fall!

prep time
cook time
method ---
yield 4 serving(s)

Ingredients

  • 2 tablespoons butter or margarine
  • 1/2 cup chopped onion
  • 1/4 cup butter or margarine
  • 4 - boneless,skinless chicken breasts halves
  • 2 cans italian plum tomatoes or whole tomatoes,undrained,cut into pieces
  • 1 cup dry white wine or water
  • 1 package frozen pasta,broccoli,corn,and carrots in a garlic seasoned sauce
  • GARNISH,IF DESIRED
  • 1/4 cup grated parmesan cheese
  • 1/4 cup chopped fresh parsley

How To Make garlic chicken provencal soup

  • Step 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.
  • Step 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.
  • Step 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.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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