Chicken-And-Roasted Vegetable Chowder Recipe

Name: Chicken-And-Roasted Vegetable Chowder
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 plum tomatoes; 2 teaspoons freshly ground pepper, divided; 4 medium-size red potatoes(1 1/2 pounds); 4 turnips, peeled (1 pound); 3 large carrots; 1/2 medium rutabaga, peeled (1 pound); 3 tablespoons olive oil, divided; 4 (4-ounce) skinned and boned chicken breast halves; 2 celery stalks; 1 medium onion; 4 garlic cloves, minced; 4 (16-ounce) cans fat-free chicken broth; 1 (6-ounce) can tomato paste; 1 teaspoon salt; 1/4 cup chopped fresh parsley; 2 teaspoons chopped fresh rosemary

Servings: persons

12 plum tomatoes
2 teaspoons freshly ground pepper, divided
4 medium-size red potatoes(1 1/2 pounds)
4 turnips, peeled (1 pound)
3 large carrots
1/2 medium rutabaga, peeled (1 pound)
3 tablespoons olive oil, divided
4 (4-ounce) skinned and boned chicken breast halves
2 celery stalks
1 medium onion
4 garlic cloves, minced
4 (16-ounce) cans fat-free chicken broth
1 (6-ounce) can tomato paste
1 teaspoon salt
1/4 cup chopped fresh parsley
2 teaspoons chopped fresh rosemary

1
Cut tomatoes in half lengthwise; place, skin side down, in a lightly greased 15- x 10-inch jellyroll pan. Sprinkle with 1/2 teaspoon pepper.
2
Bake at 300u00b0 for 1 to 1 1/2 hours or until tender and lightly charred; cool. Cut into 1/4-inch pieces; set aside.
3
Cut potatoes and next 3 ingredients into 1/2-inch pieces; drizzle with 2 tablespoons olive oil, tossing gently. Place in a jellyroll pan.
4
Bake at 400u00b0, stirring occasionally, 30 minutes or until tender. Set aside.
5
Cube chicken; chop celery and onion. Sprinkle chicken with 1 teaspoon pepper; saute in remaining 1 tablespoon oil in a large Dutch oven 5 minutes. Add celery, onion, and garlic, and saute 2 to 3 minutes. Add broth; cook over medium heat, stirring occasionally, until vegetables are tender.
6
Add roasted vegetables, tomato paste, salt, and remaining 1/2 teaspoon pepper; cook, stirring often, until thoroughly heated. Stir in parsley and rosemary.
7
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770

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 12 plum tomatoes, 2 teaspoons freshly ground pepper, divided, 4 medium-size red potatoes(1 1/2 pounds), 4 turnips, peeled (1 pound), and more.

Yes, Chicken-And-Roasted Vegetable Chowder falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken-And-Roasted Vegetable Chowder

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions