Roasted Vegetable-Rosemary Chicken Soup
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 extra virgin olive oil 1 cup water 2 tablespoons chopped fresh rosemary 1/4 teaspoon salt 4 (14-ounce) cans fat-free, less-sodium chicken broth 2 garlic cloves, minced 1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces 2 cups uncooked whole wheat rotini pasta
How to Make It
Preheat oven to 375°.
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 jelly-roll pan lined with foil. Bake at 375° for 50 minutes or until browned, stirring occasionally.
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.