Roasted Vegetable Chicken Soup

Once again, this soup was an attempt to use up our Bountiful Basket produce.  And, it was a hit.  Let me expound.  I thought it was good. Different from your average chicken noodle soup, maybe not spectacular, but good.  My children, on the other hand, LOVED IT.  Tayleigh and Eric both had 3 bowls each, and Eden had 2. They were slurping up onions like noodles and eating peppers like they were no big deal.  This is definitely a repeat recipe at our house. And on top of all of that, it is a great way to use up leftover chicken. 

• 1  cup  (1-inch) cubed carrot
• 1  cup  (1-inch) cubed onion
• 1  cup  coarsely chopped mushrooms
• 1  cup  (1-inch) pieces celery
• 1  cup  (1-inch) pieces red bell pepper
• 2  tablespoons  extravirgin olive oil
• 1  cup  water
• 2  tablespoons  chopped fresh rosemary
• 1/4  teaspoon  salt
• 4  (14-ounce) cans fat-free, less-sodium chicken broth
• 2  garlic cloves, minced
• 1  pound  skinless, boneless chicken breast, cut into 1/2-inch pieces
• 2  cups  uncooked whole wheat rotini pasta

Preheat oven to 375°.

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. Bake at 375° for 50 minutes or until browned, stirring occasionally.

Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil. Reduce heat, and simmer 30 minutes. (If you decide to just use leftover chicken, just throw everything in except for the pasta and simmer for 30 minutes.) 

Add roasted vegetables; simmer 30 minutes. Bring soup to a boil. Add pasta; simmer 10 minutes, stirring occasionally.