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

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 50 mins

    20 mins

    1 hr 30 mins

    Chef by Chance's Note:

    This recipe is from Cooking Light 1/06.

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    Units: US | Metric


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

    Ratings & Reviews:

    • on November 18, 2008


      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.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Roasted Vegetable-Rosemary Chicken Soup

    Serving Size: 1 (391 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 243.5
    Calories from Fat 59
    Total Fat 6.6 g
    Saturated Fat 1.2 g
    Cholesterol 36.3 mg
    Sodium 224.4 mg
    Total Carbohydrate 27.6 g
    Dietary Fiber 3.7 g
    Sugars 3.0 g
    Protein 20.8 g

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