Roasted Vegetable-rosemary Chicken Soup

Total Time: 1 hr 50 mins Preparation Time: 20 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 8
• 1 cup carrot, cubed 1 inch
• 1 cup onion, cubed 1 inch
• 1 cup mushroom, chopped
• 1 cup celery, cut into 1 inch pieces
• 1 cup red bell pepper, 1 inch pieces
• 2 tablespoons extra virgin olive oil
• 1 cup water
• 2 tablespoons fresh rosemary, chopped
• 1/4 teaspoon salt
• 56 ounces fat-free low-sodium chicken broth
• 2 garlic cloves, minced
• 1 lb boneless skinless chicken breast, cut into 1/2 inch pieces
• 2 cups whole wheat rotini, uncooked

Recipe

• 1 preheat oven to 375 degrees.
• 2 combine carrots, onions, mushrooms, celery and pepper in a large bowl and drizzle with olive oil, tossing well to coat.
• 3 line a jelly-roll pan with aluminum foil and place vegetables in a single layger.
• 4 bake for 50 minutes, stirring occasionally until browned.
• 5 combine water, rosemary, salt, chicken, chicken broth and garlic in a large dutch oven.
• 6 bring to a boil. reduce heat, then simmer for 30 minutes. add the vegetables and simmer for another 30 minutes.
• 7 bring back to a boil and mix in the pasta.
• 8 simmer 10 minutes until the pasta is cooked.