Salads, Soups, & Chili

Chicken Soup Provencal

The secret to this soup are the herbes de Provence, a perfect blend of basil, fennel seed, marjoram, rosemary, sage, summer savory, thyme, and lavender.

Servings 
4
Ingredients 

1 tablespoon olive oil
2 carrots, cut into 1/4-inch dice
2 leeks (both white and tender green parts), coarsely chopped
2 cloves garlic, minced
2 cups fat-free, low-sodium chicken broth
1 can (15 ounces) cannellini beans, drained and rinsed
1 can (14 1/2 ounces) plum tomatoes, with juice
1 cup new potatoes (or other red-skinned potatoes) in 1/2-inch cubes
1 to 2 (8 ounces) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into 1/2-inch strips
1 teaspoon herbes de Provence
1/2 teaspoon pepper, or to taste
1/4 teaspoon salt

Instructions 

Heat oil in Dutch oven over medium-high heat. Add carrots and leeks; cook, stirring occasionally, for 2 minutes. Add garlic; continue to cook, stirring constantly for 1 minute or until vegetables are softened but not tender or browned.

Stir in remaining ingredients. Increase heat to high; when mixture comes to a boil, reduce heat to medium. Cover and cook for 10 minutes or until chicken is thoroughly cooked and vegetables are tender. Taste and adjust seasoning.

Tips 

Herbes de Provence, commonly used in southern France, can be found in tiny clay crocks in many gourmet shops and in the spice section of most supermarkets.

Variations 

1 teaspoon jarred minced garlic may be substituted for minced fresh garlic.

Nutritional information may change when substituting your chicken product. If you choose to substitute frozen chicken for this recipe, it's best to thaw before cooking. 

Cuisine 
French

  • Serving Size
    • Servings 
      4
  • PER SERVING
    • Calories 
      295
    • Calories from Fat 
      13%
    • Total Fat 
      5g
    • Saturated Fat 
      1g
    • Total Carbohydrate 
      40g
    • Protein 
      25g
    • Sugars 
      7g
    • Cholesterol 
      33mg
    • Dietary Fiber 
      8g
    • Sodium 
      442mg
  • DAILY VALUE
    • Vitamin A 
      166%
    • Vitamin C 
      40%
    • Calcium 
      14%
    • Iron 
      26%
  • DIETARY EXCHANGES
    • Starch/Bread 
      2
    • Fat 
      0.5
    • Vegetable 
      2
    • Very Lean Meat 
      2
    • Recipes calling out meat in the Dietary Exchanges category were analyzed with information prior to 2014 updates. Recipes calling out protein were analyzed with the new information after 2014.
Cooking Method 
Stovetop
Recipe Source 
Paulette Mitchell Chicken