Friday, July 01, 2005

Roasted Vegetable-Rosemary Chicken Soup

Roasted Vegetable-Rosemary Chicken Soup(Adapted from CL)

1 cup cubed carrot
1 cup cubed onion
1 cup coarsely chopped mushrooms
1 cup chopped celery
1 cup chopped red bell pepper
3 garlic cloves, 2 whole, 1 minced
2 tablespoons extravirgin olive oil
1 cup water
2 tablespoons chopped fresh rosemary
1/4 teaspoon salt
56 ounces chicken broth
16 ounces skinless, boneless chicken breast, cut into 1/2-inch pieces
2 cups uncooked whole wheat rotini pasta

Preheat oven to 375

In a large bowl, add carrots, onion, mushrooms, celery, red pepper, and 2 whole garlic cloves. Drizzle 2 tablespoons oil over and toss to coat. Line a baking sheet with foil and arrange vegetable mixture in a single layer. Bake 50 minutes or until browned, stirring occasionally. When done, mash the garlic cloves with a fork.

In a large dutch oven, combine water, rosemary, salt, chicken broth, remaining garlic that was minced and chicken. Bring to a boil, reduce heat, and simmer 30 minutes. Add roasted vegetables and simmer 30 minutes. Bring soup to a boil, add pasta and simmer 10 minutes, stirring occasionally.


  1. To me this sounds like an absolutely wonderful combination. I'd use Dreamfields pasta for even less carbs than the whole wheat, and I can tell I would love it.

  2. Hi Kalyn - Thanks! I have seen dreamfields in the store but have not tried it yet. I like the new Barilla plus, but I will have to get that brand a shot!