Roasted Vegetable Chicken Soup is a bowl of healthy goodness which includes carrots, celery, red pepper, mushrooms, onion, potatoes, chicken and rosemary.
Author: Adapted from Cooking Light January 2016 Roasted Vegetable-Rosemary Chicken Soup.
Ingredients
1c.1/2 inch pieces carrot
1c.1/2 inch pieces onion (sweet preferred)
1c.coarsely chopped mushrooms
1c.1/2 inch pieces celery
1c.1/2 inch pieces red pepper
2c.1/2 inch cubed potatoes or sweet potatoes or mixture of both
2tbspolive oil
3tbspchopped fresh rosemarydivided
62oz.chicken broth
1/2tspkosher salt
2clovesminced garlic
1 1/4lb.skinlessboneless chicken breast cut into 1/2 inch pieces
additional kosher salt and freshly ground black pepperto taste
Instructions
Preheat oven to 375 degrees. Combine first 6 ingredients in a large bowl. Drizzle with olive oil and toss well to coat. Sprinkle with 1 tbsp of rosemary and toss. Arrange vegetables on large baking sheet in a single layer. Note - if using a dark baking sheet, line pan first with aluminum foil. Bake for 50-60 minutes, or until browned, stirring occasionally.
After vegetables have roasted for 20 minutes, combine broth, salt, 2 tbsp. rosemary, garlic and chicken in a large dutch oven. Bring to a boil, then reduce heat and simmer for 30 minutes, stirring occasionally. Add roasted vegetables and simmer 30 additional minutes, or until all vegetables are tender. If desired, season with additional salt and pepper, to taste.