Roasted Vegetables and Rosemary Chicken Soup

Prep Time:
15 minutes
Cook Time:
1 hour
4 servings


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

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

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

2garlic cloves, minced,

2Tbsp.Central Market Dried Rosemary,

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

1lb.boneless skinless chicken breasts,

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


1Preheat oven to 400°F. Line a roasting pan with foil and set aside.

2Combine chopped vegetables in a large bowl, drizzle with olive oil and toss to coat. Spread vegetables in prepared pan and roast about 50 minutes.

3While 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.

4Add roasted vegetables to pot and bring to a boil. Add pasta and simmer 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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