Chicken-and-Roasted Vegetable Chowder

Ingredients

• 3 large carrots 
• 2  celery stalks 
• 16 ounce skinned and boned chicken breast halves 
• 64 ounce chicken broth fat-free canned
• 0.3 cup parsley fresh chopped
• 2 teaspoons rosemary fresh chopped
• 4  garlic cloves minced
• 3 tablespoons olive oil divided
• 1 medium onion 
• 2 teaspoons pepper divided freshly ground
• 12  plum tomatoes 
• 1.5 pounds potatoes red
• 1 teaspoon salt 
• 6 ounce tomato paste canned
• 1 pound turnips peeled

Equipment

• frying pan
• oven
• dutch oven

Directions

1. Cut tomatoes in half lengthwise; place, skin side down, in a lightly greased 15- x 10-inch jellyroll pan.
2. Sprinkle with 1/2 teaspoon pepper.
3. Bake at 300 for 1 to 1 1/2 hours or until tender and lightly charred; cool.
4. Cut into 1/4-inch pieces; set aside.
5. Cut potatoes and next 3 ingredients into 1/2-inch pieces; drizzle with 2 tablespoons olive oil, tossing gently.
6. Place in a jellyroll pan.
7. Bake at 400, stirring occasionally, 30 minutes or until tender. Set aside.
8. Cube chicken; chop celery and onion.
9. Sprinkle chicken with 1 teaspoon pepper; saut in remaining 1 tablespoon oil in a large Dutch oven 5 minutes.
10. Add celery, onion, and garlic, and saut 2 to 3 minutes.
11. Add broth; cook over medium heat, stirring occasionally, until vegetables are tender.
12. Add roasted vegetables, tomato paste, salt, and remaining 1/2 teaspoon pepper; cook, stirring often, until thoroughly heated. Stir in parsley and rosemary.