Roasted Vegetable-Rosemary Chicken Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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Category Winner-Salads and Sides. This hearty soup has a wonderful flavor because the vegetables are roasted first, which caramelizes and intensifies the taste. -Bev Jones, Brunswick, MO 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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