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    You are in: Home / Recipes / Roasted Chicken and Vegetable Soup Recipe
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    Roasted Chicken and Vegetable Soup

    Roasted Chicken and Vegetable Soup. Photo by startnover

    1/1 Photo of Roasted Chicken and Vegetable Soup

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 30 mins

    30 mins

    1 hr

    startnover's Note:

    My favorite comfort food on a cold day. It makes your house smell amazing! It makes a huge batch, however can be 1/2ed or doubled easily depending on your groups size. You can used leftover turkey or rotisserie chicken too, great way to use up leftover meats and veggies. I serve this with my Loaded Foccacia Bread and everyone's happy! I made the seasoning amounts a little vague because you should taste the soup as you season so it works according to your tastes.

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    Units: US | Metric


    1. 1
      Place water in a large pot. Add the chicken base and stir well.
    2. 2
      Add all vegetables and turn on medium heat, bringing to a boil.
    3. 3
      Turn down to a simmer.
    4. 4
      Cook for about 30 minutes add seasoning and bring back to a boil.
    5. 5
      Dump in pasta and cook till tender/firm.
    6. 6
      Add the diced chicken and cook about 5 more minutes.
    7. 7
      Freezes well.

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    Ratings & Reviews:

    • on September 19, 2009


      This is delicious! I used zucchini instead of the red pepper becaust it was handy. I also used large elbows instead of the cavatappi. Great recipe that you can have fun playing with.

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    • on January 09, 2009


      Excellent flavour in this soup and easy to prepare. I loved it. I bought a new electronic chopper and tried it out on this recipe and wished I wouldn't have since it made all the veggies WAY too small so I was getting bits of veggie in every single bite. Nonetheless, you want the veggies chopped (carrots sliced) not pulverized but no matter, this was outstanding and one I will make again. I halved the recipe and it still made a ton. I cooked the pasta on the side and dropped it into each bowl since I knew I'd be freezing some and didn't want it to get starchy. Thanks for this one. I truly think the poultry seasoning made the flavor in this dish. I've never seen it put in chicken soup before. Loved it.

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    • on March 04, 2008


      This soup was pretty tasty. I couldn't add any pasta, since I was making this soup for a wheat-allergic family member. It was still very good. Thanks for the recipe.

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    Read All Reviews (7)


    Nutritional Facts for Roasted Chicken and Vegetable Soup

    Serving Size: 1 (495 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 236.4
    Calories from Fat 9
    Total Fat 1.0 g
    Saturated Fat 0.2 g
    Cholesterol 0.0 mg
    Sodium 119.9 mg
    Total Carbohydrate 48.2 g
    Dietary Fiber 3.2 g
    Sugars 3.9 g
    Protein 8.1 g

    The following items or measurements are not included:


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