Roasted Vegetable-Rosemary Chicken Soup

Category Winner--Salads and Sides. "This hearty soup has a wonderful flavor because the vegetables are roasted first, which caramelizes and intensifies the taste." -Bev Jones, Brunswick, MO

Yield: 8 servings (serving size: about 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 176
  • Calories from fat: 25%
  • Fat: 4.8g
  • Saturated fat: 0.8g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.7g
  • Protein: 17.9g
  • Carbohydrate: 15.5g
  • Fiber: 2.3g
  • Cholesterol: 33mg
  • Iron: 1.5mg
  • Sodium: 450mg
  • Calcium: 45mg

Ingredients

  • 1 cup (1-inch) cubed carrot
  • 1 cup (1-inch) cubed onion
  • 1 cup coarsely chopped mushrooms
  • 1 cup (1-inch) pieces celery
  • 1 cup (1-inch) pieces red bell pepper
  • 2 tablespoons extravirgin olive oil
  • 1 cup water
  • 2 tablespoons chopped fresh rosemary
  • 1/4 teaspoon salt
  • 4 (14-ounce) cans fat-free, less-sodium chicken broth
  • 2 garlic cloves, minced
  • 1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
  • 2 cups uncooked whole wheat rotini pasta

Preparation

  1. Preheat oven to 375°.
  2. 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.
  3. 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.
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