Roasted Vegetable Chicken Noodle Soup

[kckady]

I had this soup last night, and it's just what the doctor ordered for the dumb cold I've been fighting all week. It's delicious and healthy, too! This recipe is from Star Food Editor Jill Silva's "Eating for Life" series.

Roasted Vegetable Chicken Noodle Soup
1 cup peeled carrots, (about 3 medium, cut into 1-inch pieces)
1 medium onion, cut into 1-inch cubes
1 cup peeled, cubed turnip or potato (about 1 medium, cut into 1-inch cubes)
1 cup celery (about 3 stalks, cut into 1-inch pieces)
1 tablespoon olive oil
1 cup water
4 14.5-ounce cans fat-free, reduced-sodium chicken broth
cloves garlic, minced
½ teaspoon dried thyme leaves
½ teaspoon pepper
¼ teaspoon salt
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 cups uncooked no-yolk noodles

Preheat oven to 400 degrees. Line a jellyroll pan with aluminum foil and spray with nonstick spray coating. Combine carrots, onions, potatoes and celery. Drizzle with oil and toss well to coat. Arrange vegetables on prepared pan. Bake 40 minutes or until browned, stirring 2 or 3 times.

Meanwhile, combine water, chicken broth, garlic, thyme, salt and pepper in a Dutch oven. Bring to a boil and stir in uncooked chicken; reduce heat to simmer and simmer 20 minutes.

Stir in roasted vegetables and simmer 10 minutes. Stir in uncooked noodles and simmer 10 additional minutes, stirring occasionally.

Yield: Serves 8.

Approximate nutritional analysis per 1-cup serving: 170 calories, 5 grams fat (trace saturated), 33 milligrams cholesterol, 16 grams carbohydrates, 25 grams protein, 173 milligrams sodium, 2 grams dietary fiber.

[mygr8crew]

Mmm, it sounds good and very adaptable. I love fall and winter for soups.