Roasted Vegetable-Rosemary Chicken Soup

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Total Time
1hr 50mins
Prep
20 mins
Cook
1 hr 30 mins

This recipe is from Cooking Light 1/06.

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Ingredients

Nutrition

Directions

  1. Preheat oven to 375 degrees.
  2. Combine carrots, onions, mushrooms, celery and pepper in a large bowl and drizzle with olive oil, tossing well to coat.
  3. Line a jelly-roll pan with aluminum foil and place vegetables in a single layger.
  4. Bake for 50 minutes, stirring occasionally until browned.
  5. Combine water, rosemary, salt, chicken, chicken broth and garlic in a large Dutch oven.
  6. Bring to a boil. Reduce heat, then simmer for 30 minutes. Add the vegetables and simmer for another 30 minutes.
  7. Bring back to a boil and mix in the pasta.
  8. Simmer 10 minutes until the pasta is cooked.
Most Helpful

3 5

I changed everything about this recipe, but it was a great foundation for what turned out to be one of the BEST chicken soups I've ever tasted! Shitaki mushrooms are key; thinly sliced and lots of 'em. Bouquet the rosemary, don't add it chopped. I used roasted garlic in the veggies AND pot. Celery isn't necessary unless you love it. Extra salt was a must. I used the remains of half a rotisserie chicken for this...great save for leftovers.