Roasted Vegetable-Rosemary Chicken Soup |
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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This recipe is from Cooking Light 1/06. Ingredients:
1 cup carrot, cubed 1 inch |
1 cup onion, cubed 1 inch |
1 cup mushroom, chopped |
1 cup celery, cut into 1 inch pieces |
1 cup red bell pepper, 1 inch pieces |
2 tablespoons extra virgin olive oil |
1 cup water |
2 tablespoons fresh rosemary, chopped |
1/4 teaspoon salt |
56 ounces fat-free low-sodium chicken broth |
2 garlic cloves, minced |
1 lb boneless skinless chicken breast, cut into 1/2 inch pieces |
2 cups whole wheat rotini, uncooked |
Directions:
1. Preheat oven to 375 degrees.
2. Combine carrots, onions, mushrooms, celery and pepper in a large bowl and drizzle with olive oil, tossing well to coat.
3. Line a jelly-roll pan with aluminum foil and place vegetables in a single layger.
4. Bake for 50 minutes, stirring occasionally until browned.
5. Combine water, rosemary, salt, chicken, chicken broth and garlic in a large Dutch oven.
6. Bring to a boil. Reduce heat, then simmer for 30 minutes. Add the vegetables and simmer for another 30 minutes.
7. Bring back to a boil and mix in the pasta.
8. Simmer 10 minutes until the pasta is cooked.
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