Title: Garlic Chicken Provencal Soup
Categories: Soup
Yield: 4 Servings
| 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 Vegeta |
| 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.