Roasted Vegetable- Rosemary Chicken Soup

This soup is gluten-free adaptable- please see tips below the recipe…

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Roasted Vegetable- Rosemary Chicken Soup

Yield: 8 servings (1 cup per serving)

Prep Time: 25 min

Cook Time: 2 hrs

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 extra virgin olive oil
1 cup water
2 Tablespoons chopped fresh rosemary
1/4 teaspoon salt
Four 14-ounce cans fat-free, less sodium chicken broth
2 cloves garlic, minced
1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces
2 cups uncooked rotini pasta

Directions:

1. Preheat oven to 375°F.

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 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.

Tips:

*To prepare this recipe as gluten free, be sure to use a brand of chicken broth that is known to be GF. Leave out the pasta- you can add in GF pasta or rice in its place.

Nutritional Information per serving:
Serving size: 1 cup
Calories per serving: 210
Fat per serving: 5g
Saturated Fat per serving: .75g
Sugar per serving: 3g
Fiber per serving: 3g
Protein per serving: 19g
Cholesterol per serving: 33mg
Carbohydrates per serving: 22g

WW POINTS per serving:
Points Plus Program: 5 Old Points Program: 5

Source: RecipeGirl.com (via Cooking Light)

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