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SOUPS
Roasted Vegetable- Rosemary Chicken
Soup
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Roasted
Vegetable- Rosemary Chicken Soup |
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Roasted
vegetables add a wonderful taste to this soup...
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1
cup |
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1-inch cubed carrot |
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1
cup |
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1-inch cubed onion |
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1
cup |
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coarsely chopped mushrooms |
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1
cup |
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1-inch pieces celery |
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1
cup |
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1-inch pieces red bell pepper |
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2
Tbs |
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extra virgin olive oil |
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1
cup |
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water |
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2
Tbs |
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chopped fresh rosemary |
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¼
tsp |
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salt |
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Four
14-ounce |
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cans
fat-free, less sodium chicken broth |
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2
cloves |
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garlic, minced |
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1
lb |
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skinless, boneless chicken breast, cut
into ½-inch pieces |
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2
cups |
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uncooked rotini pasta |
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1 |
Preheat oven
to 375°F. |
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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. |
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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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Servings: 8 |
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Yield: 1 cup per
serving |
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Nutrition Facts |
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Amount Per Serving |
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Calories |
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209.51 |
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Calories From Fat (21%) |
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43.02 |
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% Daily Value |
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Total Fat
4.80g |
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7% |
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Saturated Fat 0.79g |
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4% |
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Cholesterol
32.89mg |
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11% |
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Sodium
449.84mg |
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19% |
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Potassium
529.03mg |
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15% |
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Carbohydrates
22.22g |
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7% |
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Dietary Fiber 2.82g |
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11% |
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Sugar 2.81g |
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Sugar Alcohols 0.00g |
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Net Carbohydrates
19.40g |
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Protein
18.71g |
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37% |
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WW
POINTS: 4
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Recipe Source |
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Cooking Light |
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