Garlic Chicken Provencal Soup

Recipe Ingredients

		Soup
2 tablespoons	30ml	Butter
1/2 cup	31g / 1.1oz	Chopped onion
1/4 cup	49g / 1.7oz	Butter
4		Boneless - skinless
		Breast halves
2		Italian plum - tomatoes, undrained,
		Into pieces
1 cup	237ml	Dry white wine or water
1		Green giant pasta accents
		Vegetables and - pasta
		Garnish
1/4 cup	36g / 1.3oz	Grated parmesan cheese
1/4 cup	36g / 1.3oz	Chopped fresh parsley

Recipe Instructions

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.

Source:
James Beard - James Beard's American Cookery

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