Wednesday, January 9, 2013

Roasted Vegetable and Chicken Soup


  • Roasted Vegetable and Chicken Soup

  • The ultimate in comfort foods: chicken soup.  Everyone has a favorite recipe (their mom's!) but there are a million variations on this culinary classic.  This hearty version has winter vegetables and whole wheat pasta to make it a filling meal, perfect for dinner on a chilly evening.    
  • 1 cup (1-inch) cubed carrot
  • 1 cup (1-inch) cubed onion
  • 1 cup coarsely chopped mushrooms 
  • 1 cup (1-inch) pieces celery 
  • 1 cup (1-inch) pieces red bell pepper
  • 2 tablespoons extravirgin olive oil
  • 1 cup water
  • 2 tablespoons The Delicious Dietitian Italian Spice Blend
  • (14-ounce) cans fat-free, no-sodium chicken broth 
  • garlic cloves, minced
  • 1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces 
  • 2 cups uncooked whole wheat rotini pasta 
  1. Preheat oven to 375°.
  2. Combine first 5 ingredients in a large bowl; drizzle with oil, and toss well to coat. Arrange vegetable mixture in a single layer on a baking sheet lined with foil. Bake at 375° for 50 minutes or until browned, stirring occasionally.
  3. Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. Add roasted vegetables; simmer 30 minutes. Bring soup to a boil. Add pasta; simmer 10 minutes, stirring occasionally.

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