Chicken Soup Provencal

goldnplump.com

RealFoodGal

1 tablespoon olive oil

2 carrots, cut into ¼-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 ½ ounces) plum tomatoes, with juice

1 cup new potatoes (or other red-skinned potatoes) in ½-inch cubes

subheading: 1 to 2 (8 ounces) Gold'n Plump® Boneless Skinless Chicken Breasts, cut into ½-inch strips:

1 teaspoon herbes de Provence

½ teaspoon pepper, or to taste

¼ teaspoon salt

Directions at goldnplump.com

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