Roasted Vegetable & Chicken Soup

Like I’ve said, I just love soup, stews and chowders. Here again is another chicken type soup but with roasted vegetables. Roasting the veges really carmelizes them and gives them a wonderful boost in flavor. You can use other veges if you want as well as the type of mushroom you love. I don’t roast the broccoli instead I put it in during the last 5 minutes. It stays green and is not overcooked. I like the whole wheat rotini pasta bit you could use bow tie, elbow or penne or any type you love. The fresh rosemary gives the broth a wonderful flavor. Remember recipes are guidelines and you can add or take away any ingredient you don’t love. It’s not a real quick soup, but it’s only on hands for about 10 minutes. Long enough to prep the dishes. The rest of the time is simmering unattended cooking.

For 8 servings (1 cup)

1 cup cubed carrot (1 inch)

1 cup cubed onion (1 inch)

1 cup chopped mushrooms, chopped

1 cup celery cut in 1 inch pieces

1 cup red bell pepper, cut in 1 inch pieces

2 tablespoons extra virgin olive oil

1 cup water

2 tablespoons chopped fresh rosemary

1/4 teaspoon salt

5 (14 ounce) cans fat free, chicken broth, low sodium

2 garlic cloves, minced

1 pound skinless boneless chicken breast, cut into 1/2 inch pieces

2 cups unchooked whole wheat rotini pasta or other sape

1 cup broccoli florets

Preheat oven to 375 degrees

combine the first 5 ingredients in a bowl and add the oil, tossing well to coat. Arrange the vegetable mixture in a single layer on a jelly roll pan, that has been lined with foil. Bake at 375 deg for 50 minutes or until browned. Stir the mixture a couple of times.

Combine water and next 5 ingredients in a large Dutch oven. Bring to a boil and reduce the heat and simmer 30 minutes. Add roasted vegetables, simmer another

30 minutes. Bring soup to a boil. Add pasta, simmer 10 minutes, adding the broccoli the last 5 minutes.

Per serving: 176 calories; 4.8g fat; 2.3g fiber; 450mg sodium.