Roasted Vegetable-Rosemary Chicken Soup

DHalaby73

Yield: 8 servings (serving size: about 1 cup)

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
Preparation
Preheat oven to 375°.

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.

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.

Nutritional Information
Calories:
176 (25% from fat)
Fat:
4.8g (sat 0.8g,mono 3g,poly 0.7g)
Protein:
17.9g
Carbohydrate:
15.5g
Fiber:
2.3g
Cholesterol:
33mg
Iron:
1.5mg
Sodium:
450mg
Calcium:
45mg

hessond

Mmm!! Sounds yummy, I will try this out tomorrow!!

hessond

I tried this recipe yesterday. It was soo good!!! I had it for lunch today, and dinner again tonight. Very yummy!! Thanks for sharing!
Diana