Roasted Vegetable Rosemary Chicken Soup

Name: Roasted Vegetable Rosemary Chicken Soup
Prep time: 25 min
Cook time: 120 min
Total time: 145 min
Yield: 8 porsi
Cuisine: Indonesian
Ingredients: 1 cup chopped carrot; 1 cup chopped onion; 1 cup coarsely chopped mushrooms; 1 cup chopped celery; 1 cup chopped red bell pepper; 2 tablespoons extra virgin olive oil; 1 cup water; 2 tablespoons chopped fresh rosemary; ¼ teaspoon salt; Four 14-ounce cans fat free, low sodium chicken broth; 2 medium garlic cloves, (minced); 16 ounces boneless, skinless chicken breast, (cut into 1/2-inch pieces); 2 cups uncooked egg noodles

Total comfort food soup.

⏱️ 145 min 🔪 Prep: 25 min 🔥 Cook: 120 min 📊 Hard 👁️ 3 views

👨‍🍳 Start Cooking

Foto: RecipeGirl

Ingredients

8 servings

1 cup chopped carrot
1 cup chopped onion
1 cup coarsely chopped mushrooms
1 cup chopped celery
1 cup chopped red bell pepper
2 tablespoons extra virgin olive oil
1 cup water
2 tablespoons chopped fresh rosemary
¼ teaspoon salt
Four 14-ounce cans fat free, low sodium chicken broth
2 medium garlic cloves, (minced)
16 ounces boneless, skinless chicken breast, (cut into 1/2-inch pieces)
2 cups uncooked egg noodles

Steps

Preheat oven to 375°F.
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 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.