Roasted Vegetable-Rosemary Chicken Soup

(from sabrinatang’s recipe box)

NUTRITION PER SERVING (serving size: about 1 cup)

CALORIES 176(25% from fat); FAT 4.8g (sat 0.8g,mono 3g,poly 0.7g); PROTEIN 17.9g; CHOLESTEROL 33mg; CALCIUM 45mg; SODIUM 450mg; FIBER 2.3g; IRON 1.5mg; CARBOHYDRATE 15.5g

Source: Cooking Light, JANUARY 2006

Serves 8 people

Categories: cooking light, soup

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 extravirgin olive oil
  • 1 cup water
  • 2 tablespoons chopped fresh rosemary
  • 1/4 teaspoon salt
  • 4 (14-ounce) cans fat-free, less-sodium chicken broth
  • 2 garlic cloves, minced
  • 1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
  • 2 cups uncooked whole wheat rotini pasta

Directions

  1. Preheat oven to 375°.

  2. 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° for 50 minutes or until browned, stirring occasionally.

  3. 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.

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