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Chicken Soup Provençal (Cooking for 2)

With only six ingredients and a short prep time, this fragrant soup is perfect for a quick weeknight meal.

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  • prep time 25 min
  • total time 25 min
  • ingredients 7
  • servings 2
 

Ingredients

2
teaspoons olive oil
1/2
lb uncooked chicken breast strips for stir-fry
1/2
cup sliced leeks
2
cups Muir Glen® organic diced tomatoes with Italian herbs, undrained (from 28-oz can)
1 3/4
cups Progresso® reduced-sodium chicken broth (from 32-oz carton)
2
oz uncooked angel hair (capellini) pasta, broken
Shredded Parmesan cheese, if desired

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 In 3-quart saucepan, heat oil over medium-high heat. Add chicken and leeks; cook 5 minutes, stirring frequently.
  • 2 Stir in tomatoes and broth. Heat to boiling. Reduce heat; simmer uncovered 10 minutes.
  • 3 Add pasta; simmer uncovered 3 to 5 minutes or until pasta is tender and chicken is no longer pink in center. Serve with cheese.
  • 1 In 3-quart saucepan, heat oil over medium-high heat. Add chicken and leeks; cook 5 minutes, stirring frequently.
  • 2 Stir in tomatoes and broth. Heat to boiling. Reduce heat; simmer uncovered 10 minutes.
  • 3 Add pasta; simmer uncovered 3 to 5 minutes or until pasta is tender and chicken is no longer pink in center. Serve with cheese.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
360
(
Calories from Fat
70),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
),
Cholesterol
65mg
65%;
Sodium
980mg
980%;
Total Carbohydrate
40g
40%
(Dietary Fiber
3g
3%
  Sugars
8g
8%
),
Protein
33g
33%
;
% Daily Value*:
Vitamin A
25%;
Vitamin C
30%;
Calcium
10%;
Iron
20%;
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 2 Vegetable; 3 1/2 Very Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.