Chicken Soup Provencal | Gold'n Plump

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