Chicken-and-Roasted Vegetable Chowder |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve a hearty chicken soup recipe for a satisfying dinner tonight. Roasting the vegetables before adding them to the soup adds deep flavor to the chowder. Ingredients:
12 plum tomatoes |
2 teaspoons freshly ground pepper, divided |
4 medium-size red potatoes(1 1/2 pounds) |
4 turnips, peeled (1 pound) |
3 large carrots |
1/2 medium rutabaga, peeled (1 pound) |
3 tablespoons olive oil, divided |
4 (4-ounce) skinned and boned chicken breast halves |
2 celery stalks |
1 medium onion |
4 garlic cloves, minced |
4 (16-ounce) cans fat-free chicken broth |
1 (6-ounce) can tomato paste |
1 teaspoon salt |
1/4 cup chopped fresh parsley |
2 teaspoons chopped fresh rosemary |
Directions:
1. Cut tomatoes in half lengthwise; place, skin side down, in a lightly greased 15- x 10-inch jellyroll pan. Sprinkle with 1/2 teaspoon pepper.
2. Bake at 300° for 1 to 1 1/2 hours or until tender and lightly charred; cool. Cut into 1/4-inch pieces; set aside.
3. Cut potatoes and next 3 ingredients into 1/2-inch pieces; drizzle with 2 tablespoons olive oil, tossing gently. Place in a jellyroll pan.
4. Bake at 400°, stirring occasionally, 30 minutes or until tender. Set aside.
5. Cube chicken; chop celery and onion. Sprinkle chicken with 1 teaspoon pepper; sauté in remaining 1 tablespoon oil in a large Dutch oven 5 minutes. Add celery, onion, and garlic, and sauté 2 to 3 minutes. Add broth; cook over medium heat, stirring occasionally, until vegetables are tender.
6. Add roasted vegetables, tomato paste, salt, and remaining 1/2 teaspoon pepper; cook, stirring often, until thoroughly heated. Stir in parsley and rosemary.
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