Appetizers / Soups / Salads

Roasted Vegetable-Rosemary Chicken Soup takes several minutes to prepare.

Roasted Vegetable-Rosemary Chicken Soup takes several minutes to cook.

Roasted Vegetable-Rosemary Chicken Soup makes 8 servings.

The ingredients for Roasted Vegetable-Rosemary Chicken Soup are:

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 extra virgin olive oil
1 cup water
1 tablespoons rosemary
1/4 teaspoon salt
4 cups chicken broth
2 garlic cloves, minced
1 pound boneless skinless chicken breast, cut into 1/2 inch pieces
2 cups whole wheat rotini pasta

Here is how you make Roasted Vegetable-Rosemary Chicken Soup:

Preheat oven to 375 degrees.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 degrees for 50 minutes or until browned, stirring occasionally.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.Makes about 8 1-cup servings.Number of Servings: 8Recipe submitted by SparkPeople user WSGARDINER.

The nutritional information for Roasted Vegetable-Rosemary Chicken Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 138.7

• Total Fat: 4.7 g
• Cholesterol: 5.1 mg
• Sodium: 846.5 mg
• Total Carbs: 18.9 g
• Dietary Fiber: 2.7 g
• Protein: 6.1 g