Roasted Vegetable Rosemary Chicken Soup
Total comfort food soup.
Servings: 8 servings (1 cup per serving)
Ingredients
- 1 cup chopped carrot
- 1 cup chopped onion
- 1 cup coarsely chopped mushrooms
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- 2 tablespoons extra virgin olive oil
- 1 cup water
- 2 tablespoons chopped fresh rosemary
- ¼ teaspoon salt
- Four 14-ounce cans fat free, low sodium chicken broth
- 2 medium garlic cloves, minced
- 16 ounces boneless, skinless chicken breast, cut into 1/2-inch pieces
- 2 cups uncooked egg noodles
Instructions
- Preheat oven to 375°F.
- 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.
- 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.
Notes
- To prepare this recipe as gluten free, be sure to use a brand of chicken broth that is known to be GF. Leave out the egg noodles. You can add in GF pasta or rice in its place.
Nutrition
Serving: 1serving | Calories: 174kcal | Carbohydrates: 14g | Protein: 15g | Fat: 6g | Cholesterol: 44mg | Sodium: 979mg | Potassium: 535mg | Fiber: 2g | Sugar: 3g | Vitamin A: 3345IU | Vitamin C: 27.8mg | Calcium: 38mg | Iron: 1.1mg