Garlic Chicken Provencal Soup |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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a very simple soup to make .......but great with flavor ................enjoy courtesy of pillsbury Ingredients:
2- tablespoons butter |
1/2- cup chopped onion |
1/4- cup butter |
4- boneless skinless chicken breasts cut in halves |
2- ( 16 ounces) cans of italian plum tomatoes undrained , cut into pieces.......... |
1- cup dry white wine |
1-- ( 16 ounce) package frozen pasta with broccoli corn and carrots in a garlic -seasoned sauce............ |
1/4- cup grated parmesan cheese |
1/4 - cup chopped fresh parsley |
Directions:
1. melt 2 tablespoons butter in a saucepan or dutch oven over medium- high heat.........
2. add onion, cook 3-5 minutes or until softened
3. remove from pan. set aside.........
4. in same dutch oven or pan melt 1/4 cup butter. add chicken and coo 8- 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 for 10 to 15 minutes or until chicken is no longer pink........
8. stir in the frozen vegetables with pasta
9. bring to a boil.............then reduce heat .............simmer 3- 5 minutes.. or until vegetables are crisp-tender.................
10. to serve place 1/2 chicken breastin each shallow soup bowl
11. ladle hot soup over chicken
12. garnish with parmesan cheese and parsley
13. 4 servings .........
14. note from tink ...........now i like to chop up the chicken breast fry it up so there are chunks in it ..............
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