Roasted Vegetable-Rosemary Chicken Soup

Roasted Vegetable-Rosemary Chicken Soup

Roasted Vegetable-Rosemary Chicken Soup


cal Calories 145kcal

fat Total Fat 5g

Low sat-fat Saturated Fat 1g

Low chol Cholesterol 36mg

sodium Sodium 342mg

Low carbs Total Carbohydrate 9g

Serving size 249g Calories from fat 49kcal Fiber 2g Protein 14g Sugar 4g
8 servings


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


  1. Preheat oven to 375°.
  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 at 375° 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.

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