Provencal Veggie Soup with Noodles and Chicken
1. Heat 2 tbsp oil in Dutch oven or large saucepan set over medium-high heat. Cook chicken, salt and pepper for 5 to 8 minutes or until starts to brown; transfer to plate.
2. Stir in onion, fennel, red pepper, thyme, 2 tsp garlic and herbs de Provence; cook for 3 to 5 minutes or until beginning to soften.
3. Stir in broth and 1 cup water; bring to a boil. Reduce heat to medium-low. Add back in chicken. Cook for 10 to 15 minutes or until veggies are tender.
4. Stir in noodles, green beans, tomatoes and mustard and cook for 10 minutes or until noodles and veggies are tender and chicken is cooked through. Stir in lemon juice.
5. Meanwhile, stir together parsley, basil, chives, remaining each oil and garlic.
6. Just before serving drizzle soup with herb mixture.
Tip: Substitute basil with tarragon if desired.
- 15 g Fat
- 2.5 g Saturated Fat
- 60 mg Cholesterol
- 910 mg Sodium
- 29 g Carbohydrate
- 3 g Fiber
- 5 g Sugars
- 16 g Protein
Directions
1. Heat 2 tbsp oil in Dutch oven or large saucepan set over medium-high heat. Cook chicken, salt and pepper for 5 to 8 minutes or until starts to brown; transfer to plate.
2. Stir in onion, fennel, red pepper, thyme, 2 tsp garlic and herbs de Provence; cook for 3 to 5 minutes or until beginning to soften.
3. Stir in broth and 1 cup water; bring to a boil. Reduce heat to medium-low. Add back in chicken. Cook for 10 to 15 minutes or until veggies are tender.
4. Stir in noodles, green beans, tomatoes and mustard and cook for 10 minutes or until noodles and veggies are tender and chicken is cooked through. Stir in lemon juice.
5. Meanwhile, stir together parsley, basil, chives, remaining each oil and garlic.
6. Just before serving drizzle soup with herb mixture.
Tip: Substitute basil with tarragon if desired.
