Roasted Vegetable-Rosemary Chicken Soup Recipe

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Roasted Vegetable-Rosemary Chicken Soup
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Ingredients:

Directions:

  1. Preheat oven to 375 degrees.
  2. Combine carrots, onions, mushrooms, celery and pepper in a large bowl and drizzle with olive oil, tossing well to coat.
  3. Line a jelly-roll pan with aluminum foil and place vegetables in a single layger.
  4. Bake for 50 minutes, stirring occasionally until browned.
  5. Combine water, rosemary, salt, chicken, chicken broth and garlic in a large Dutch oven.
  6. Bring to a boil. Reduce heat, then simmer for 30 minutes. Add the vegetables and simmer for another 30 minutes.
  7. Bring back to a boil and mix in the pasta.
  8. Simmer 10 minutes until the pasta is cooked.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 378.96 Kcal (1587 kJ)
Calories from fat 77.41 Kcal
% Daily Value*
Total Fat 8.6g 13%
Cholesterol 33.45mg 11%
Sodium 508.16mg 21%
Potassium 332.83mg 7%
Total Carbs 54.48g 18%
Sugars 5.29g 21%
Dietary Fiber 7.51g 30%
Protein 21.82g 44%
Vitamin C 26.9mg 45%
Vitamin A 0.8mg 25%
Iron 13.1mg 73%
Calcium 74.7mg 7%
Amount Per 100 g
Calories 86.93 Kcal (364 kJ)
Calories from fat 17.76 Kcal
% Daily Value*
Total Fat 1.97g 13%
Cholesterol 7.67mg 11%
Sodium 116.57mg 21%
Potassium 76.35mg 7%
Total Carbs 12.5g 18%
Sugars 1.21g 21%
Dietary Fiber 1.72g 30%
Protein 5g 44%
Vitamin C 6.2mg 45%
Vitamin A 0.2mg 25%
Iron 3mg 73%
Calcium 17.1mg 7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 7.5
    Points
  • 10
    PointsPlus

Good Points

  • low fat,
  • saturated fat free,
  • low sodium,
  • low cholesterol

Bad Points

  • High in Sodium

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