Side Pannel
Garlic Chicken Provencal Soup
Garlic Chicken Provencal Soup
- Recipe Submitted by ADMIN on 09/26/2007
Category: Soups
Ingredients List
- ------------------------------------SOUP------------------------------------
- 2 tb Butter
- 1/2 c Chopped onion
- 1/4 c Butter
- 4 Boneless, skinless
- -chicken breast halves
- 2 16 oz cans Italian plum
- -tomatoes, undrained,
- -cut into pieces
- 1 c Dry white wine or water
- 16 oz Pkg Green Giant Pasta
- -Accents Garlic Seasoning
- -Frozen Vegetables &
- -Pasta
Directions
GARNISH
1/4 c Grated Parmesan cheese
1/4 c Chopped fresh parsley
Melt 2 T 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. In same
Dutch oven, melt 1/4 c 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 and pasta. Bring to a
boil. Reduce heat; simmer 3 to 5 minutes or until vegetables are
crisp-tender. To serve, place 1 chicken breast half in each of 4 large
shallow soup bowls; ladle hot soup over chicken. Garnish with Parmesan and
parsley.
1/4 c Grated Parmesan cheese
1/4 c Chopped fresh parsley
Melt 2 T 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. In same
Dutch oven, melt 1/4 c 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 and pasta. Bring to a
boil. Reduce heat; simmer 3 to 5 minutes or until vegetables are
crisp-tender. To serve, place 1 chicken breast half in each of 4 large
shallow soup bowls; ladle hot soup over chicken. Garnish with Parmesan and
parsley.
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