Roasted Vegetable-Rosemary Chicken Soup

Roasted Vegetable-Rosemary Chicken Soup
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Nutritional Info
  • Servings Per Recipe: 8
  • 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

View full nutritional breakdown of Roasted Vegetable-Rosemary Chicken Soup calories by ingredient
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Introduction

From the Cooking Light website, Category winner, salads and sides. From the Cooking Light website, Category winner, salads and sides.
Number of Servings: 8

Ingredients

    1 cup (1 inch) cubed carrot
    1 cup (1 inch) cubed onion
    1 cup coarsely chopped mushrooms
    1 cup (1 inch) pieces celery
    1 cup (1 inch) pieces red bell pepper
    2 tablespoons extra virgin olive oil
    1 cup water
    1 tablespoons rosemary
    1/4 teaspoon salt
    4 cups chicken broth
    2 garlic cloves, minced
    1 pound boneless skinless chicken breast, cut into 1/2 inch pieces
    2 cups whole wheat rotini pasta






Directions

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.

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