Appetizers / Soups / Salads

Chicken and Roasted Vegetable Soup is for Soup.

Chicken and Roasted Vegetable Soup takes 30 minutes to prepare.

Chicken and Roasted Vegetable Soup takes 90 minutes to cook.

Chicken and Roasted Vegetable Soup makes 8 servings.

The ingredients for Chicken and Roasted Vegetable Soup are:

2 boneless, skinless chicken breasts
Salt and pepper to taste
3 cups water
5 cloves garlic, minced; divided
1 tbsp. olive oil
2 lg. carrots, chopped
4 stalks celery, chopped
1 lg. yellow onion, chopped
1 cup frozen corn kernels
1 cup frozen green peas
1 cup instant brown rice, uncooked

Here is how you make Chicken and Roasted Vegetable Soup:

In a large pot, boil the chicken breasts, salt and pepper, and 2 cloves of minced garlic until the chicken is cooked through. Remove pot from heat to cool. Meanwhile, heat oil in a large non-stick skillet over med-high heat. Add carrot, onion, celery and remaining garlic, stirring occasionally, until veggies are soft.Drain chicken through a strainer, reserving liquid. Remove chicken to a cutting board and discard all other solid matter from strainer. Chop chicken to small pieces. In a large pot, simmer the broth, chicken, corn, peas and softened veggies for 1 hour, adding rice for the last 20 minutes. Add salt and pepper to taste.Yield: 8 1.25 cup (one and one quarter cup) servingsNumber of Servings: 8Recipe submitted by SparkPeople user SBLANCHFIELD.

The nutritional information for Chicken and Roasted Vegetable Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 112.4

• Total Fat: 2.5 g
• Cholesterol: 10.3 mg
• Sodium: 75.9 mg
• Total Carbs: 16.5 g
• Dietary Fiber: 3.0 g
• Protein: 6.9 g

The dietary needs meet for Chicken and Roasted Vegetable Soup is Low Fat