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<blockquote data-quote="moreluck" data-source="post: 82355" data-attributes="member: 1246">Roasted Vegetable-Rosemary Chicken Soup&nbsp;1 cup cubed carrot (1 inch)1 cup cubed onion (1 inch)1 cup coarsely chopped mushrooms1 cup celery cubed (1 inch)1 cup red pepper (1 inch) pieces2 Tbls. olive oil1 cup water2 Tbls. chopped fresh rosemary1/4 tsp. salt4 (14oz.) cans fat free chicken broth2 cloves garlic, minced1 lb. skinless, boneless chicken breast cut in 1/2 inch pieces2 cups uncooked whole wheat rotini pasta&nbsp;Preheat oven to 375 degrees. Combine the first 5 ingredients in a large bowl; drizzle with oil and toss well to coat. Arrange vegetable mixture in a single layer on a pan lined with foil. Bake 375 for 50 mins or til browned, stirring occasionally.&nbsp;Combine water and the next 5 ingredients through chicken in a large dutch oven; bring to a boil. Reduce heat and simmer 30 mins. Add roasted veggies to pot; simmer 30 mins. Bring soup to a boil. Add pasta; simmer 10 mins, stirring occasionally.</blockquote>

[QUOTE="moreluck, post: 82355, member: 1246"] Roasted Vegetable-Rosemary Chicken Soup 1 cup cubed carrot (1 inch) 1 cup cubed onion (1 inch) 1 cup coarsely chopped mushrooms 1 cup celery cubed (1 inch) 1 cup red pepper (1 inch) pieces 2 Tbls. olive oil 1 cup water 2 Tbls. chopped fresh rosemary 1/4 tsp. salt 4 (14oz.) cans fat free chicken broth 2 cloves garlic, minced 1 lb. skinless, boneless chicken breast cut in 1/2 inch pieces 2 cups uncooked whole wheat rotini pasta Preheat oven to 375 degrees. Combine the first 5 ingredients in a large bowl; drizzle with oil and toss well to coat. Arrange vegetable mixture in a single layer on a pan lined with foil. Bake 375 for 50 mins or til browned, stirring occasionally. Combine water and the next 5 ingredients through chicken in a large dutch oven; bring to a boil. Reduce heat and simmer 30 mins. Add roasted veggies to pot; simmer 30 mins. Bring soup to a boil. Add pasta; simmer 10 mins, stirring occasionally. [/QUOTE]

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