1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
2 cups uncooked whole wheat rotini pasta
How to Make It
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.
Turned out great and smelled fabulous. I over-roasted the vegetables a bit, but still rich and flavorful. I think the roasting made the difference; definitely worth the extra time. Added cracked pepper and used gluten-free pasta.
Added parsnip and substituted swiss chard stems for the celery. Also, chicken thighs instead of breasts and white wine in place of about one can of chicken broth. I ended up roasting the vegetables for closer to an hour and a half, there were a lot; simmered the thighs for about an hour. Took a fair amount of time but most of the work was chopping the vegetables. Very tasty, I think the white wine made a big difference.
Great soup. Agree it takes some extra time to roast the vegetables, but they were wonderful. I omitted the red pepper and added cubed cooked chicken to save some time. I added cracked pepper at the end. And I probably used too many vegetables (I'm not one for measuring) but it rnded up a nice, hearty and very filling meal.
Next time I will experiment with other spices to add more depth to the broth. Perhaps thyme or tarragon. Rosemary is my favorite spice, but here it adds a tangy, almost bitter, edge. i think roasting the rosemary with the vegetables (as opposed to boiling in the broth) may have helped. Or perhaps a splash of cream, or I like KimS's comments about dredging the chicken in flour. Just looking for something to help add a smooth, comforting finish. But I WILL make this recipe again - roasting the vegetables was stellar.
This is by far and away my favorite chicken soup of all time. It does take time to make because you have to roast the vegetables, but that extra step really adds to the taste. I make it with the vegetables I have in the house. It is part of my regular soup rotation.
This recipe is awesome, was stump what to make for our freezer club, and this recipe just pops ! The smells are wonderful, The taste is out of this world ! This one is a keeper, and its easy to make ~ Thank You
Delish! Best soup I've ever made. My family doesn't like mushrooms, and I had fresh french style green beans on hand, so I used a cup of them instead. I halved them, and since they are so small, added them halfway through the roasting process.
Also, I seasoned the chicken with salt and pepper, dredged it in flour and browned it in olive oil before adding to the broth.
I really can't figure out how this soup got such a good rating. I was so excited about making it because it sounds so good, but I honestly thought it was awful. The roasted vegetables were way too sweet and it really didn't have much flavor other than that. I will not be making this again.
My family and I love this recipe. The only alterations I made was to use 2 small boxes of the chicken broth instead of 4 cans and use 1 cup of WW pasta. Just served with crusty bread and salad for a filling meal on a cold day.
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