Roasted Vegetable Chicken Soup Recipe

Name: Roasted Vegetable Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large onion, quartered; 1 red bell pepper, quartered; 1 yellow squash, cut lengthwise, then crosswise in half; 1 cup thick carrot slices Target 2 lb For $3.00 thru 02/06; 2 plum tomatoes, halved; 2 cloves garlic; 1-1/4 qt. (5 cups) fat-free reduced-sodium chicken broth; 1/4 tsp. dried basil leaves; 1/4 tsp. dried thyme leaves; 2 cups chopped cooked chicken; 1/4 cup GREY POUPON Dijon Mustard; 1/4 cup chopped fresh parsley

Servings: persons

1 large onion, quartered
1 red bell pepper, quartered
1 yellow squash, cut lengthwise, then crosswise in half
1 cup thick carrot slices Target 2 lb For $3.00 thru 02/06
2 plum tomatoes, halved
2 cloves garlic
1-1/4 qt. (5 cups) fat-free reduced-sodium chicken broth
1/4 tsp. dried basil leaves
1/4 tsp. dried thyme leaves
2 cups chopped cooked chicken
1/4 cup GREY POUPON Dijon Mustard
1/4 cup chopped fresh parsley

1
Heat oven to 325 degrees F.
2
Spread first 6 ingredients onto rimmed baking sheet.
3
Bake 30 to 45 min.
4
or until tender.
5
Cool slightly.
6
Chop vegetables; place in large saucepan.
7
Stir in chicken broth, cumin and crushed pepper; bring to boil.
8
Simmer on low heat 5 min.
9
Add chicken and mustard; cook 5 min.
10
or until heated through, stirring frequently.
11
Stir in parsley.

309

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 large onion, quartered, 1 red bell pepper, quartered, 1 yellow squash, cut lengthwise, then crosswise in half, 1 cup thick carrot slices Target 2 lb For $3.00 thru 02/06, and more.

Yes, Roasted Vegetable Chicken Soup 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.

Roasted Vegetable Chicken Soup

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