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-> [Chicken, Garlic, Poultry, Soups & Stews, Vegetables] -> [Garlic chicken provencal soup Recipe] |
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Garlic chicken provencal soup
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| Artist: |
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| Categories: |
Chicken, Garlic, Poultry, Soups & Stews, Vegetables |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| | SOUP | | 2
| tbsp | 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 & | | | -Pasta | | | GARNISH | | 1/4
| cup | Grated Parmesan cheese | | 1/4
| cup | Chopped fresh parsley |
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Procedures:
| 1 | Melt 2 t 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 ?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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