Ingredients
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6 oz Light ’n Fluffy® extra wide egg noodles
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1/3 cup olive oil, divided
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8 oz boneless skinless chicken thighs, sliced
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1/2 tsp salt
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1/2 tsp pepper
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1 onion, thinly sliced
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1/2 bulb fennel, thinly sliced
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1/2 cup red pepper, thinly sliced
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2 tbsp fresh thyme, finely chopped
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1 tbsp garlic, minced and divided
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1 tsp herbes de Provence
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6 cups reduced sodium chicken broth
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2 cups green beans, trimmed and cut into 2-inch pieces
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1 cup diced tomato
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2 tbsp Dijon mustard
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2 tbsp lemon juice
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1/4 cup fresh parsley, finely chopped
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2 tbsp fresh basil, finely chopped
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2 tbsp fresh chives, finely chopped
Steps
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.
Tips
Substitute basil with tarragon if desired.
Comments
Recipe provided by Light 'n Fluffy