Chicken-Noodle-Vegetable Soup

Wednesday, October 13, 2010

Also from Cooking Light. They call it Roasted Vegetable-Rosemary Chicken Soup, but we found it to be just like a really good chicken noodle. Norah loves it, especially heated mixed with rice. 


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


Preheat oven to 375°.
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.
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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