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Roasted Vegetables and Rosemary Chicken Soup
Prep Time:
15 minutes
Cook Time:
1 hour
4 servings

1 c. each chopped mushrooms, onion, celery, carrots and red bell peppe

1 Tbsp. H-E-B Extra Virgin Olive Oil

1 ctn. (48 oz.) H-E-B Reduced Sodium Chicken Broth

2 garlic cloves, minced

2 Tbsp. Central Market Dried Rosemary

1/4 tsp. H-E-B Kosher Salt

1 lb. boneless skinless chicken breasts

1 c. uncooked H-E-B Whole Wheat Penne Pasta


Preheat oven to 400°F. Line a roasting pan with foil and set aside
Combine chopped vegetables in a large bowl, drizzle with olive oil and
toss to coat. Spread vegetables in prepared pan and roast about 50 mi
While vegetables are roasting, bring 2 cups water, chicken broth, garl
ic, rosemary, salt, and chicken to a boil in a large pot. Reduce heat
and simmer 30 minutes.
Add roasted vegetables to pot and bring to a boil. Add pasta and simme
r 10 minutes or until pasta is cooked through, stirring occasionally.
Serve immediately.

Nutritional Information

Serving size: 2 cups, Calories: 262, Total Fat: 6g, Saturated Fat: 1g,
Sodium: 895mg, Carbohydrates: 23g, Dietary Fiber: 4.5g, Protein: 32g


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