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Chicken Soup Provençal (Cooking for 2)

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Chicken Soup Provençal (Cooking for 2)
  • Prep 25 min
  • Total 25 min
  • Ingredients 7
  • Servings 2
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With only six ingredients and a short prep time, this fragrant soup is perfect for a quick weeknight meal.
Updated May 5, 2010

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
Make With
Make With
Progresso Broth

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.

Nutrition Information

360 Calories, 8g Total Fat, 33g Protein, 40g Total Carbohydrate, 8g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
70
Total Fat
8g
12%
Saturated Fat
2g
10%
Cholesterol
65mg
22%
Sodium
980mg
41%
Total Carbohydrate
40g
13%
Dietary Fiber
3g
12%
Sugars
8g
Protein
33g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
30%
30%
Calcium
10%
10%
Iron
20%
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.
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