ROASTED VEGETABLE- ROSEMARY CHICKEN SOUP
www.RecipeGirl.com
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 Tbs extra virgin olive oil
1 cup water
2 Tbs chopped fresh rosemary
¼ tsp salt
Four 14-ounce cans fat-free, less sodium chicken broth
2 cloves garlic, minced
1 lb skinless, boneless chicken breast, cut into ½-inch pieces
2 cups uncooked rotini pasta
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.
Servings: 8
Yield: 1 cup per serving
Nutritional Information
Per Serving
Calories 210
Calories from Fat 43
Total Fat 5g
Saturated Fat .75g
Cholesterol 33mg
Sodium 450g
Potassium 529mg
Carbohydrates 22g
Dietary Fiber 3g
Sugar 3g
Net Carbs 19g
Protein 19g
WW POINTS: 5
Recipe Source: Cooking Light
PRINT THIS RECIPE using your browser’s ‘print’ function. It’s automatically formatted to print recipe & picture only.
RATE THIS RECIPE[ratings]
