garlic chicken provencal soup
(1 rating)
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A yummy soup for this fall!
(1 rating)
yield
4 serving(s)
Ingredients For garlic chicken provencal soup
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2 Tbspbutter or margarine
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1/2 cchopped onion
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1/4 cbutter or margarine
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4boneless,skinless chicken breasts halves
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2 canitalian plum tomatoes or whole tomatoes,undrained,cut into pieces
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1 cdry white wine or water
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1 pkgfrozen pasta,broccoli,corn,and carrots in a garlic seasoned sauce
- GARNISH,IF DESIRED
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1/4 cgrated parmesan cheese
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1/4 cchopped fresh parsley
How To Make garlic chicken provencal soup
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1Melt 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.
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2In 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.
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3To 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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