Chunky Chicken Vegetable Soup
These days everything from souvlaki to astrology
is considered good for the soul. Though we love Greek food and stargazing, our souls get fully nourished by this satisfying soup packed with roasted vegetables, succulent chicken and bowtie pasta.
Bite Me Bit
“It takes more than just a good looking body. You’ve got to have the heart and soul to go with it.”
2 large carrots, peeled and cut into 1-inch cubes
1 large sweet potato, peeled and cut into 1-inch cubes
2 medium zucchini, cut into 1-inch cubes
1 large red bell pepper, cut into 1-inch cubes
1 medium red onion, cut into 1-inch cubes
1 cup mushrooms, peeled and quartered
3 tbsp olive oil
1/2 tsp kosher salt
3 sprigs fresh rosemary
1 cup water
8 cups chicken broth
3 boneless, skinless chicken breast halves, cut into 1/2-inch cubes
2 cups cooked bowtie pasta
1) Preheat oven to 375°F. Line a baking sheet with aluminum foil and coat with non-stick cooking spray.
2) In a large bowl, combine carrots, sweet potato, zucchini, red pepper, onion and mushrooms. Add olive oil and salt, tossing well to coat. Spread vegetables out on prepared baking sheet and nestle rosemary sprigs among the vegetables. Bake for 50 minutes, stirring occasionally. When vegetables are done cooking, discard rosemary sprigs.
3) In a large soup pot, combine 1 cup of water, chicken broth and cubed chicken breasts. Bring to a boil over high heat. Reduce heat to medium-low and simmer for 30 minutes. Add the roasted vegetables and simmer another 30 minutes. Add cooked pasta and heat through.