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Roasted Vegetables and Rosemary Chicken Soup


Quick and easy

Quick and easy

Quick and easy

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. Spread 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 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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