CHICKEN SOUP PROVENCAL

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Chicken Soup Provencal image

This is a delicious, comforting soup that comes together quickly -- under 30 minutes! I especially love to make it when someone in the family is feeling under the weather. Serve with a nice crusty bread and this makes a filling lunch or a light dinner. I discovered it in one of those "cooking for 2" recipe booklets shortly after DH and I married and have made it many times since then.

Provided by unmistakable1

Categories     Chicken

Time 28m

Yield 4 bowls of soup, 2-3 serving(s)

Number Of Ingredients 14

1/2 lb chicken breast, cut into chunks
1 small onion, chopped
2 stalks celery, diced
2 carrots, peeled and diced (optional)
2 garlic cloves, minced
14 1/2 ounces diced tomatoes, undrained
14 ounces low sodium chicken broth (I use homemade)
basil, to taste
oregano, to taste
salt, to taste
pepper, to taste
2 ounces angel hair pasta, broken in half (sometimes I use egg noodles, too. Use whatever you have.)
crushed cracker
parmesan cheese

Steps:

  • Heat a couple tablespoons of olive oil in saucepan.
  • Saute chicken, onion, celery, carrots (if using), and garlic about 5 minutes.
  • Stir in tomatoes, broth, and seasonings.
  • Heat to boiling.
  • Reduce heat, stir in pasta.
  • Simmer 'til noodles are tender, chicken is cooked through, and veggies are soft. (about 5-10 minutes).
  • If desired, sprinkle individual servings with toppings.

Nutrition Facts : Calories 410.9, Fat 12.6, SaturatedFat 3.5, Cholesterol 72.6, Sodium 612.1, Carbohydrate 42.4, Fiber 5, Sugar 10.7, Protein 33.8

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