Chicken-and-Roasted Vegetable Chowder

Name: Chicken-and-Roasted Vegetable Chowder
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 13
Cuisine: Global
Ingredients: 3 larges carrots; 2 celery stalks; 454 grams skinned and boned chicken breast halves; 2 kilograms fat-free chicken broth; 59 milliliters chopped fresh parsley; 2 teaspoons chopped fresh rosemary; 4 garlic cloves, minced; 3 Tbsps olive oil, divided; 1 medium onion; 2 teaspoons freshly ground pepper, divided; 12 plum tomatoes; 680 grams medium-size red potatoes; 1 teaspoon salt; 170 grams tomato paste; 454 grams turnips, peeled

Chicken-and-Roasted Vegetable Chowder might be just the soup you are searching for. This recipe serves 13. One portion of this dish contains about 11g of protein, 5g of fat, and a total of 167 calories. If you have salt, celery stalks, parsley, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes approximately 45 minutes. It is a good option if you're following a gluten free, dairy free, and whole 30 diet.

Instructions

Cut tomatoes in half lengthwise; place, skin side down, in a lightly greased 15- x 10-inch jellyroll pan.

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Tomato

Equipment you will use

Frying Pan

Sprinkle with 1/2 teaspoon pepper.

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Pepper

Bake at 300 for 1 to 1 1/2 hours or until tender and lightly charred; cool.

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Oven

Cut into 1/4-inch pieces; set aside.

Cut potatoes and next 3 ingredients into 1/2-inch pieces; drizzle with 2 tablespoons olive oil, tossing gently.

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Olive Oil

Potato

Place in a jellyroll pan.

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Frying Pan

Bake at 400, stirring occasionally, 30 minutes or until tender. Set aside.

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Oven

Cube chicken; chop celery and onion.

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Whole Chicken

Celery

Onion

Sprinkle chicken with 1 teaspoon pepper; saut in remaining 1 tablespoon oil in a large Dutch oven 5 minutes.

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Whole Chicken

Pepper

Cooking Oil

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Dutch Oven

Add celery, onion, and garlic, and saut 2 to 3 minutes.

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Celery

Garlic

Onion

Add broth; cook over medium heat, stirring occasionally, until vegetables are tender.

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Vegetable

Broth

Add roasted vegetables, tomato paste, salt, and remaining 1/2 teaspoon pepper; cook, stirring often, until thoroughly heated. Stir in parsley and rosemary.

Ingredients you will need

Tomato Paste