Roasted Vegetable-Rosemary Chicken Soup

Name: Roasted Vegetable-Rosemary Chicken Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 237 milliliters (1-inch) pieces red bell pepper; 237 milliliters (1-inch) cubed carrot; 237 milliliters (1-inch) pieces celery; 2 Tbsps extravirgin olive oil; 2 kilograms fat-free, less-sodium chicken broth; 2 Tbsps chopped fresh rosemary; 2 garlic cloves, minced; 237 milliliters coarsely chopped mushrooms; 237 milliliters (1-inch) cubed onion; 473 milliliters uncooked whole wheat rotini pasta; 0 teaspoons salt; 454 grams skinless, boneless chicken breast, cut into 1/2-inch pieces; 237 milliliters water

Roasted Vegetable-Rosemary Chicken Soup might be just the main course you are searching for. Watching your figure? This dairy free recipe has 186 calories, 16g of protein, and 6g of fat per serving. This recipe serves 8. This recipe covers 16% of your daily requirements of vitamins and minerals. A mixture of garlic cloves, rosemary, salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. Autumn will be even more special with this recipe.

Instructions

Preheat oven to 37

Equipment you will use

Oven

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.

Ingredients you will need

Vegetable