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

    Average Rating:

    7 Total Reviews

    Showing 1-7 of 7

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    • 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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    • on February 05, 2007

      This soup is just delicious. I had everything on hand to make it too, which was great as I cleaned out my refrigerator a bit. I used a grocery store rotisserie chicken that I had bought for another recipe that didn't happen over the weekend. I used 'Better Than Boullion' for the chicken base. My husband and I loved this soup Bev, thanks so much for posting the recipe :)

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    • on January 28, 2007

      This is by far the best homemade chicken soup I have ever made or had. I wouldn't change a thing.

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    • on November 29, 2006

      I made this up with leftover turkey and the extra celery, red, green and yellow peppers, carrots, and onions I had on hand after Thanksgiving! Added Mrs Dash instead of the salt. It made the house smell wonderful! And was a welcome dinner after shoveling snow!

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    • on January 18, 2006

      This came out fabulous! Didn't need to adjust the seasonings AT ALL, which is rare when I make soup. I did use half chicken broth and half water/bouillon cubes/parsley since I couldn't find chicken base. I used about a tablespoon of salt and went with the lower amounts for the sage and poultry seasononing. I've never used these in soup before and they really made a difference. I have used cavatappi several times in soup and I like it, but my family prefers extra wide egg noodles, so that's what I used. I didn't have leftover chicken, but I made up some boneless thighs for the occasion. ;) Thanks for posting this; I will use this recipe from now on, since it was "no fail".

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    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
    95%
    Total Fat 1.0 g
    1%
    Saturated Fat 0.2 g
    1%
    Cholesterol 0.0 mg
    0%
    Sodium 119.9 mg
    4%
    Total Carbohydrate 48.2 g
    16%
    Dietary Fiber 3.2 g
    12%
    Sugars 3.9 g
    15%
    Protein 8.1 g
    16%

    The following items or measurements are not included:

    chicken

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