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Chicken Provençal Soup

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Makes: 4 servings adjust

Directions

Ingredients

  • 1 pound Boneless Skinless Chicken Breast
  • Salt
  • Pepper

Step 1

Heat oven to 375. Sprinkle chicken with salt and pepper and drizzle with olive oil. Roast 25-30 minutes or until done.

Ingredients

  • 14 cup Olive Oil, plus more for drizzling
  • 1 small Onion, diced
  • 3 stalks Celery, diced
  • 3 Carrots, peeled and diced
  • 2 cloves Minced Garlic
  • 12 cup Dry White Wine
  • 4 cups Chicken Broth
  • 1 sprig Fresh Rosemary
  • 1 tablespoon Fresh Basil, chopped
  • 12 cup Small Pasta
  • 1 can Diced Tomatoes, undrained

Step 2

In soup pot, heat 1/4 cup olive oil - add onion, celery, carrots and garlic. Sauté until opaque. Add wine to pot, deglaze pot - scrape up bits. Add tomatoes with juice, broth, rosemary, and basil. Bring to a simmer. Add pasta - cook until pasta is done. Remove sprig of rosemary.

Ingredients

  • Shredded Parmesan Cheese

Step 3

Cut chicken into small pieces. Add to soup. Serve with shredded parmesan cheese.
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