Easy Chicken Soup Provencal
"This chicken soup is a twist on the norm and SO GOOD. just 25 min from start to finish! I serve this with a crusty bread and green side salad."
- Ready In:
- 25mins
- Ingredients:
- 6
- Yields:
-
4 cup
- Serves:
- 2
ingredients
- 2 teaspoons olive oil
- 1⁄2 cup sliced leek
- 1⁄2 lb chicken breast, strips (thin sliced for stir frying)
- 1 (14 1/2 ounce) can diced tomatoes seasoned with basil garlic & oregano, flavor undrained
- 1 (14 ounce) can fat free chicken broth
- 2 ounces angel hair pasta, broken up
directions
- Heat oil in saucepan over medium high heat. Add chicken and leeks, cook about 5 min, stirring frequently.
- Stir in tomatoes and broth. Bring to boil. Reduce heat, simmer 10 minutes.
- Add pasta, simmer 3 to 5 minutes or until pasta is cooked.
- If desired serve with shredded parmesan cheese.
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RECIPE SUBMITTED BY
I'm a very non professional foodie at heart! Growing up I was a very very picky eater, and a strict vegetarian, however, living overseas a lot of my college years has broadened my tastes for all kinds of food - especially Asian cooking!
I have lived and cooked in Japan, London, Sweden, and Israel! Now I'm back in Boston with my beloved pets, trying to recreate the food I most miss, and having a grand ol' time doing it!
