Roasted Vegetable-Rosemary Chicken Soup

Name: Roasted Vegetable-Rosemary Chicken Soup
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 1 h 50 min
Yield: 8 serving(s)
Ingredients: 1 cup carrot, cubed 1 inch; 1 cup onion, cubed 1 inch; 1 cup mushroom, chopped; 1 cup celery, cut into 1 inch pieces; 1 cup red bell pepper, 1 inch pieces; 2 tablespoons extra virgin olive oil; 1 cup water; 2 tablespoons fresh rosemary, chopped; 1/4 teaspoon salt; 56 ounces fat-free low-sodium chicken broth; 2 garlic cloves, minced; 1 lb boneless skinless chicken breast, cut into 1/2 inch pieces; 2 cups whole wheat rotini, uncooked

Submitted by Chef by Chance

"This recipe is from Cooking Light 1/06."

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Ready In:: 1hr 50mins
Ingredients:: 13
Serves:: 8

ingredients

1 cup carrot, cubed 1 inch
1 cup onion, cubed 1 inch
1 cup mushroom, chopped
1 cup celery, cut into 1 inch pieces
1 cup red bell pepper, 1 inch pieces
2 tablespoons extra virgin olive oil
1 cup water
2 tablespoons fresh rosemary, chopped
¹⁄₄ teaspoon salt
56 ounces fat-free low-sodium chicken broth
2 garlic cloves, minced
1 lb boneless skinless chicken breast, cut into 1/2 inch pieces
2 cups whole wheat rotini, uncooked

directions

Preheat oven to 375 degrees.
Combine carrots, onions, mushrooms, celery and pepper in a large bowl and drizzle with olive oil, tossing well to coat.
Line a jelly-roll pan with aluminum foil and place vegetables in a single layger.
Bake for 50 minutes, stirring occasionally until browned.
Combine water, rosemary, salt, chicken, chicken broth and garlic in a large Dutch oven.
Bring to a boil. Reduce heat, then simmer for 30 minutes. Add the vegetables and simmer for another 30 minutes.
Bring back to a boil and mix in the pasta.
Simmer 10 minutes until the pasta is cooked.

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Reviews

I changed everything about this recipe, but it was a great foundation for what turned out to be one of the BEST chicken soups I've ever tasted! Shitaki mushrooms are key; thinly sliced and lots of 'em. Bouquet the rosemary, don't add it chopped. I used roasted garlic in the veggies AND pot. Celery isn't necessary unless you love it. Extra salt was a must. I used the remains of half a rotisserie chicken for this...great save for leftovers.

wendy.marciante

RECIPE SUBMITTED BY

Chef by Chance

I enjoy cooking, especially baking. I am married, no children though I have a dog Chance, whose internal clock must be Swiss-made as he knows what time dinner should be and is quite the taskmaster if I'm not at least in the kitchen at the appointed time. <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/Adopted1smp.jpg" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/adoptedspring08.jpg" border="0" alt="Photobucket">

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