Roasted Vegetable-Rosemary Chicken Soup

Dairy Free
Health score
15%
Roasted Vegetable-Rosemary Chicken Soup
45 min.
8
185kcal

Suggestions


Warm up your day with a bowl of our Roasted Vegetable-Rosemary Chicken Soup, an exquisite blend of flavor and nourishment that’s perfect for any lunch or dinner. This deliciously hearty soup is not just a feast for your taste buds but also packed with premium ingredients that promise to delight your senses. With its vibrant medley of bell peppers, carrots, and celery, this dish isn’t just a visual treat; it's a nutritional powerhouse.

The star of this recipe is the fragrant rosemary, which adds an aromatic depth that perfectly complements the tender chicken pieces simmered to perfection in a soothing broth. The twist? Roasting the vegetables enhances their natural sweetness and gives the soup a rich, caramelized flavor profile. It's a simple technique that transforms ordinary vegetables into extraordinary taste experiences!

This Roasted Vegetable-Rosemary Chicken Soup is also friendly on your diet – it’s dairy-free and low in calories, making it a guilt-free option for those watching their intake while still desiring a fulfilling meal. With only 45 minutes of prep and cook time, you can whip up this delightful dish anytime you desire a comforting yet healthy meal. Serve it with a side of whole-grain bread for a truly satisfying experience!

Ingredients

  • cup pieces bell pepper red (1-inch)
  • cup carrots cubed (1-inch)
  • cup pieces celery (1-inch)
  • tablespoons olive oil extravirgin
  • 56 ounce less-sodium chicken broth fat-free canned
  • tablespoons rosemary fresh chopped
  •  garlic cloves minced
  • cup mushrooms coarsely chopped
  • cup onion cubed (1-inch)
  • cups rotini pasta whole wheat uncooked
  • 0.3 teaspoon salt 
  • pound chicken breast boneless skinless cut into 1/2-inch pieces
  • cup water 

Equipment

  • bowl
  • frying pan
  • oven
  • aluminum foil
  • dutch oven

Directions

  1. Preheat oven to 37
  2. Combine first 5 ingredients in a large bowl; drizzle with oil, and toss well to coat. Arrange vegetable mixture in a single layer on a jelly-roll pan lined with foil.
  3. Bake at 375 for 50 minutes or until browned, stirring occasionally.
  4. Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes.
  5. Add roasted vegetables; simmer 30 minutes. Bring soup to a boil.
  6. Add pasta; simmer 10 minutes, stirring occasionally.

Nutrition Facts

Calories185kcal
Protein34.95%
Fat27.98%
Carbs37.07%

Properties

Glycemic Index
30.23
Glycemic Load
5.87
Inflammation Score
-9
Nutrition Score
16.186521885188%

Flavonoids

Naringenin
0.12mg
Apigenin
0.37mg
Luteolin
0.28mg
Isorhamnetin
1mg
Kaempferol
0.2mg
Myricetin
0.02mg
Quercetin
4.2mg

Nutrients percent of daily need

Calories:184.75kcal
9.24%
Fat:5.74g
8.83%
Saturated Fat:0.9g
5.6%
Carbohydrates:17.12g
5.71%
Net Carbohydrates:15.05g
5.47%
Sugar:3.5g
3.89%
Cholesterol:36.29mg
12.1%
Sodium:976.08mg
42.44%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:16.14g
32.28%
Vitamin A:3344.89IU
66.9%
Selenium:33.4µg
47.71%
Vitamin B3:8.12mg
40.61%
Vitamin C:27.93mg
33.86%
Vitamin B6:0.61mg
30.34%
Phosphorus:200.32mg
20.03%
Vitamin B5:1.46mg
14.57%
Potassium:499.85mg
14.28%
Manganese:0.27mg
13.68%
Vitamin B2:0.19mg
11.47%
Vitamin K:9.05µg
8.62%
Vitamin B12:0.52µg
8.58%
Magnesium:34.24mg
8.56%
Copper:0.17mg
8.28%
Fiber:2.07g
8.27%
Folate:29.51µg
7.38%
Vitamin B1:0.11mg
7.17%
Vitamin E:1.07mg
7.12%
Iron:1mg
5.58%
Zinc:0.79mg
5.3%
Calcium:34.43mg
3.44%
Source:My Recipes