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.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.goldnplump.com.
Cooking tools:
- Dutch oven
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Wooden spoon
- Colander
- Can opener
- Mixing bowl
- Kitchen timer
- Spoon
- Tongs
- Kitchen shears
- Pepper mill
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
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