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Roasted Vegetables and Rosemary Chicken Soup
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 h 15 m
Serves
4  People

Ingredients

Recipe makes 4 Servings

1 cup(s) mushrooms, chopped
1 cup(s) onion, chopped
1 cup(s) celery, chopped
1 cup(s) carrots, chopped
1 cup(s) red bell pepper, chopped
1/4 Tsp kosher salt
32 fl oz reduced sodium chicken broth
2 garlic cloves, minced
2 Tbsp Morton & Bassett Rosemary
1 Tbsp Extra Virgin Olive Oil
1 Lb boneless skinless chicken breasts
1 cup(s) Whole Wheat Penne Pasta
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Instructions

1
Preheat oven to 400°F .
2
Line a roasting pan with foil and set aside.
3
Combine chopped vegetables in a large bowl, drizzle with olive oil. Toss to coat.
4
Spread vegetables in prepared pan and roast about 50 minutes.
5
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.
6
Add roasted vegetables to pot and bring to a boil.
7
Add pasta and simmer 10 minutes or until pasta is cooked through, stirring occasionally.

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