Chicken-and-Roasted Vegetable Chowder

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.

Yield: Makes 13 cups (serving size: 1 1/2-cup)
Recipe from Southern Living

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Nutritional Information

Amount per serving
  • 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


  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.

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