The number of items in your shopping list has exceeded the maximum limit. Please remove some items, or create a new shopping list.
Roasted Vegetables and Rosemary Chicken Soup
Prep Time
15 minutes
Cook Time
1 hour
Total Time
1 h 15 m
4  People


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
Check All
Uncheck All
Add to List


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. 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.



Tell us what you think!
Tell us what you think!
Be the first to write a review!
Wondering what to say?
  • Include usage tips, key benefits, and helpful suggestions.
  • Did you have a good or bad experience?
  • Would you recommend this to friends or family?
  • Be respectful to others.
{{review.commentTitle}} {{review.timestampFormatted}}
by {{review.sender.screenName}} {{review.sender.screenName ? review.sender.screenName : 'Anonymous'}}
Was this review helpful to you? Yes {{review.posVotes}} No {{review.negVotes}} Flag
Customer Relations