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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 pepper

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. Sprea
d vegetables in prepared pan and roast about 50 minutes.
While vegetables are roasting, bring 2 cups water, chicken broth, garlic, 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 simmer 10 minutes or unti
l pasta is cooked through, stirring occasionally. Serve immediately.

Nutritional Information

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


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