Roasted Vegetables and Rosemary Chicken Soup
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.
d vegetables in prepared pan and
roast about 50 minutes.
While vegetables are roasting, bring
2 cups water, chicken broth, garlic,
and chicken to a boil in a
large pot. Reduce heat and simmer
Add roasted vegetables to pot and bring
to a boil. Add pasta and simmer 10 minutes
l pasta is cooked through, stirring
occasionally. Serve immediately.
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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