Provencal Veggie Soup with Noodles and Chicken

With French country flavors, this healthy soup is finished with a simple herb pesto that adds a fresh finish.

Recipe - Dearborn Market

Prep Time15 Minutes

Servings6

Cook Time40 Minutes

Calories360

Ingredients

6 oz Light n’ Fluffy® Extra Wide Egg Noodles

1/3 cup olive oil, divided

8 oz boneless skinless chicken thighs, sliced

1/2 tsp salt

1/2 tsp pepper

1 onion, thinly sliced

1/2 cup bulb fennel, thinly sliced

1/2 cup red pepper, thinly sliced

2 tbs fresh thyme, finely chopped

1 tbs garlic, minced and divided

6 cups reduced sodium chicken broth

2 cups green beans, trimmed and cut into 2-inch pieces

1 cup diced tomato

2 tbs Dijon mustard

2 tbs lemon juice

1/4 cup fresh parsley, finely chopped

2 tbs fresh basil, finely chopped

2 tbs fresh chives, finely chopped

Directions

1. Heat 2 tbsp oil in Dutch oven or large saucepan set over medium-high heat. Cook chicken, salt and pepper for 5 to 8 minutes or until starts to brown; transfer to plate.

2. Stir in onion, fennel, red pepper, thyme, 2 tsp garlic and herbs de Provence; cook for 3 to 5 minutes or until beginning to soften.

3. Stir in broth and 1 cup water; bring to a boil. Reduce heat to medium-low. Add back in chicken. Cook for 10 to 15 minutes or until veggies are tender.

4. Stir in noodles, green beans, tomatoes and mustard and cook for 10 minutes or until noodles and veggies are tender and chicken is cooked through. Stir in lemon juice.

5. Meanwhile, stir together parsley, basil, chives, remaining each oil and garlic.

6. Just before serving drizzle soup with herb mixture.

Tip: Substitute basil with tarragon if desired.

Nutritional Information

15 g Fat
2.5 g Saturated Fat
60 mg Cholesterol
910 mg Sodium
29 g Carbohydrate
3 g Fiber
5 g Sugars
16 g Protein

15 minutes

Prep Time

40 minutes

Cook Time

Servings

360

Calories

Shop Ingredients

Makes 6 servings

6 oz Light n’ Fluffy® Extra Wide Egg Noodles

Not Available

1/3 cup olive oil, divided

Not Available

8 oz boneless skinless chicken thighs, sliced

Not Available

1/2 tsp salt

McCormick Sea Salt Adjustable Grinder, 2.12 oz

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$2.89$1.36/oz

1/2 tsp pepper

McCormick Pure Ground Black Pepper, 6 oz

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$6.59$1.10/oz

1 onion, thinly sliced

Onion Vidalia, 0.3 pound

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$0.60 avg/ea$1.99/lb

1/2 cup bulb fennel, thinly sliced

Anise Florence/Sweet Fennel/Fennel, 1 each

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$2.99

1/2 cup red pepper, thinly sliced

Not Available

2 tbs fresh thyme, finely chopped

Not Available

1 tbs garlic, minced and divided

Bowl & Basket Garlic, 5 count, 5 oz

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$2.49$0.50/oz

6 cups reduced sodium chicken broth

PROGRESSO Reduced Sodium Chicken Broth, 32 oz

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$3.29$0.10/oz

2 cups green beans, trimmed and cut into 2-inch pieces

Not Available

1 cup diced tomato

Tuttorosso Diced Tomatoes, 28 oz

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$2.39$0.09/oz

2 tbs Dijon mustard

Grey Poupon Dijon Mustard, 10 oz

Add Grey Poupon Dijon Mustard, 10 oz to Favorites.Add Grey Poupon Dijon Mustard, 10 oz to Favorites.

$4.49$0.45/oz

2 tbs lemon juice

Lemon 1 ct, 1 each

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$0.60

1/4 cup fresh parsley, finely chopped

Not Available

2 tbs fresh basil, finely chopped

Not Available

2 tbs fresh chives, finely chopped

Not Available

Nutritional Information

15 g Fat
2.5 g Saturated Fat
60 mg Cholesterol
910 mg Sodium
29 g Carbohydrate
3 g Fiber
5 g Sugars
16 g Protein

Directions

1. Heat 2 tbsp oil in Dutch oven or large saucepan set over medium-high heat. Cook chicken, salt and pepper for 5 to 8 minutes or until starts to brown; transfer to plate.

2. Stir in onion, fennel, red pepper, thyme, 2 tsp garlic and herbs de Provence; cook for 3 to 5 minutes or until beginning to soften.

3. Stir in broth and 1 cup water; bring to a boil. Reduce heat to medium-low. Add back in chicken. Cook for 10 to 15 minutes or until veggies are tender.

4. Stir in noodles, green beans, tomatoes and mustard and cook for 10 minutes or until noodles and veggies are tender and chicken is cooked through. Stir in lemon juice.

5. Meanwhile, stir together parsley, basil, chives, remaining each oil and garlic.

6. Just before serving drizzle soup with herb mixture.

Tip: Substitute basil with tarragon if desired.