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Chicken Soup Provençal (Cooking for 2)

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

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

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 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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