Chicken-and-Roasted Vegetable Chowder

Chicken-and-Roasted Vegetable Chowder Recipe
Photo: Ralph Anderson; Styling: Leslie Byars Simpson
Serve a hearty chicken soup recipe for a satisfying dinner tonight. Roasting the vegetables before adding them to the soup adds deep flavor to the chowder.


Makes 13 cups (serving size: 1 1/2-cup)

Recipe from

Southern Living

Nutritional Information

Calories 296
Caloriesfromfat 20 %
Fat 6.5 g
Satfat 1 g
Cholesterol 33 mg
Sodium 460 mg
Carbohydrate 40 g
Fiber 6.7 g
Protein 19.1 g


12 plum tomatoes
2 teaspoons freshly ground pepper, divided
4 medium-size red potatoes(1 1/2 pounds)
4 turnips, peeled (1 pound)
3 large carrots
1/2 medium rutabaga, peeled (1 pound)
3 tablespoons olive oil, divided
4 (4-ounce) skinned and boned chicken breast halves
2 celery stalks
1 medium onion
4 garlic cloves, minced
4 (16-ounce) cans fat-free chicken broth
1 (6-ounce) can tomato paste
1 teaspoon salt
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh rosemary


Cut tomatoes in half lengthwise; place, skin side down, in a lightly greased 15- x 10-inch jellyroll pan. Sprinkle with 1/2 teaspoon pepper.

Bake at 300° for 1 to 1 1/2 hours or until tender and lightly charred; cool. Cut into 1/4-inch pieces; set aside.

Cut potatoes and next 3 ingredients into 1/2-inch pieces; drizzle with 2 tablespoons olive oil, tossing gently. Place in a jellyroll pan.

Bake at 400°, stirring occasionally, 30 minutes or until tender. Set aside.

Cube chicken; chop celery and onion. Sprinkle chicken with 1 teaspoon pepper; sauté in remaining 1 tablespoon oil in a large Dutch oven 5 minutes. Add celery, onion, and garlic, and sauté 2 to 3 minutes. Add broth; cook over medium heat, stirring occasionally, until vegetables are tender.

Add roasted vegetables, tomato paste, salt, and remaining 1/2 teaspoon pepper; cook, stirring often, until thoroughly heated. Stir in parsley and rosemary.


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January 1997