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Roasted Vegetable-Rosemary Chicken Soup

Roasted Vegetable-Rosemary Chicken Soup
Photo by www.myrecipes.com

Ingredients

  • 2 cups uncooked whole wheat rotini pasta
  • 1 cup water
  • 1 cup (1-inch) pieces red bell pepper
  • 2 garlic cloves, minced
  • ¼ teaspoon salt
  • 2 tablespoons chopped fresh rosemary
  • 4 (14-ounce) cans fat-free, less-sodium chicken broth
  • + 6 more ingredients
    • 1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
    • 1 cup coarsely chopped mushrooms
    • 1 cup (1-inch) cubed onion
    • 1 cup (1-inch) cubed carrot
    • 1 cup (1-inch) pieces celery
    • 2 tablespoons extravirgin olive oil

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 (t...

View full recipe at My Recipes

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