Chicken-and-Roasted Vegetable Chowder
More From Southern Living
- Calories: 296
- Calories from fat: 20%
- Fat: 6.5g
- Saturated fat: 1g
- Cholesterol: 33mg
- Sodium: 460mg
- Carbohydrate: 40g
- Fiber: 6.7g
- Protein: 19.1g
- 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.
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.
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