Roasted Vegetable Rosemary Chicken Soup Food

ROASTED VEGETABLE-ROSEMARY CHICKEN SOUP

Steps:

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

ROAST CHICKEN AND VEGETABLE SOUP

Steps:

• Heat stock in a small saucepan over medium heat. Add chicken, vegetables, and thyme. Simmer until hot, about 5 minutes. Season with salt and pepper. Serve.

ROSEMARY CHICKEN SOUP

Steps:

• Saute the garlid and onion in the extra virgin olive oil until the garlic begins to brown and the onion is opaque.
• Add chicken broth, milk, and water; stir over medium-high heat.
• When boiling begins, add rosemary, salt, pepper, cumin, chipotle powder, and bay leaf. Bring to a low rolling boil.
• Add chicken, corn, mushrooms, and pimientos. Maintain the low rolling boil; don't allow a full rapid boil.
• Reduce heat and simer for 15 to 20 minutes to blend the flavors.
• Prepare white rice (or egg noodles, if you'd rather) and add to the pot when you're happy with the flavor of the soup.
• Remove bay leaf before serving.