Roasted Vegetable-Rosemary Chicken Soup Recipe

Name: Roasted Vegetable-Rosemary Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup carrot, cubed 1 inch; 1 cup onion, cubed 1 inch; 1 cup mushroom, chopped; 1 cup celery, cut into 1 inch pieces; 1 cup red bell pepper, 1 inch pieces; 2 tablespoons extra virgin olive oil; 1 cup water; 2 tablespoons fresh rosemary, chopped; ¼ teaspoon salt; 56 ounces fat-free low-sodium chicken broth; 2 garlic cloves, minced; 1 lb boneless skinless chicken breast, cut into 1/2 inch pieces; 2 cups whole wheat rotini, uncooked

Servings: persons

1 cup carrot, cubed 1 inch
1 cup onion, cubed 1 inch
1 cup mushroom, chopped
1 cup celery, cut into 1 inch pieces
1 cup red bell pepper, 1 inch pieces
2 tablespoons extra virgin olive oil
1 cup water
2 tablespoons fresh rosemary, chopped
¼ teaspoon salt
56 ounces fat-free low-sodium chicken broth
2 garlic cloves, minced
1 lb boneless skinless chicken breast, cut into 1/2 inch pieces
2 cups whole wheat rotini, uncooked

1
Preheat oven to 375 degrees.
2
Combine carrots, onions, mushrooms, celery and pepper in a large bowl and drizzle with olive oil, tossing well to coat.
3
Line a jelly-roll pan with aluminum foil and place vegetables in a single layger.
4
Bake for 50 minutes, stirring occasionally until browned.
5
Combine water, rosemary, salt, chicken, chicken broth and garlic in a large Dutch oven.
6
Bring to a boil.
7
Reduce heat, then simmer for 30 minutes.
8
Add the vegetables and simmer for another 30 minutes.
9
Bring back to a boil and mix in the pasta.
10
Simmer 10 minutes until the pasta is cooked.

1083

kcal

Calories

Fat

Carbs

166

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 13 ingredients. The key ingredients include: 1 cup carrot, cubed 1 inch, 1 cup onion, cubed 1 inch, 1 cup mushroom, chopped, 1 cup celery, cut into 1 inch pieces, and more.

Yes, Roasted Vegetable-Rosemary 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.

That's it — enjoy your meal!

Roasted Vegetable-Rosemary Chicken Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions