Roasted Vegetable-Rosemary Chicken Soup
- Number of Servings: 8
Ingredients
1 cup (1 inch) cubed carrot1 cup (1 inch) cubed onion1 cup coarsely chopped mushrooms1 cup (1 inch) pieces celery1 cup (1 inch) pieces red bell pepper2 tablespoons extra virgin olive oil1 cup water1 tablespoons rosemary1/4 teaspoon salt4 cups chicken broth2 garlic cloves, minced1 pound boneless skinless chicken breast, cut into 1/2 inch pieces2 cups whole wheat rotini pasta
Preheat oven to 375 degrees.
Combine first 5 ingredients in a large bowl; drizzle with oil, and toss well to coat. Arrange vegetable mixture in a single layer on a jelly-roll pan lined with foil. Bake at 375 degrees for 50 minutes or until browned, stirring occasionally.
Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. add roasted vegetables; simmer 30 minutes. Bring soup to a boil. Add pasta; simmer 10 minutes, stirring occasionally.
Makes about 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user WSGARDINER.
Combine first 5 ingredients in a large bowl; drizzle with oil, and toss well to coat. Arrange vegetable mixture in a single layer on a jelly-roll pan lined with foil. Bake at 375 degrees for 50 minutes or until browned, stirring occasionally.
Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. add roasted vegetables; simmer 30 minutes. Bring soup to a boil. Add pasta; simmer 10 minutes, stirring occasionally.
Makes about 8 1-cup servings.
Number of Servings: 8
Recipe submitted by SparkPeople user WSGARDINER.
Nutritional Info Amount Per Serving
- Calories: 138.7
- Total Fat: 4.7 g
- Cholesterol: 5.1 mg
- Sodium: 846.5 mg
- Total Carbs: 18.9 g
- Dietary Fiber: 2.7 g
- Protein: 6.1 g
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