ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Chicken-and-Roasted Vegetable Chowder

Photo: Ralph Anderson; Styling: Leslie Byars Simpson
Yield Makes 13 cups (serving size: 1 1/2-cup)
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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

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

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

  5. 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.

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

Cook's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.