Home - Recipes - Provencal Veggie Soup with Noodles and Chicken

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.

Serves 6
Ready in 55 mins
Prep time 15 mins
Cooking time 40 mins
320 calories per serving


> 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 bulb fennel, thinly sliced
> 1/2 cup red pepper, thinly sliced
> 2 tbsp fresh thyme, finely chopped
> 1 tbsp garlic, minced and divided
> 1 tsp herbes de Provence
> 6 cups reduced sodium chicken broth
> 2 cups green beans, trimmed and cut into 2-inch pieces
> 1 cup diced tomato
> 2 tbsp Dijon mustard
> 2 tbsp lemon juice
> 1/4 cup fresh parsley, finely chopped
> 2 tbsp fresh basil, finely chopped
> 2 tbsp fresh chives, finely chopped


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.
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.
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.
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.
Meanwhile, stir together parsley, basil, chives, remaining each oil and garlic.
Just before serving drizzle soup with herb mixture.


Recipe provided by Light 'n Fluffy


Substitute basil with tarragon if desired.

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