Chunky Roasted Vegetable Chicken Soup

Using a store bought rotisserie chicken makes this easier and faster.  You will have hearty chicken soup in 1 ½ hours cooking time.

(modification of recipe originally from Cooking Light)

Serves 8

• 1 cup (1 inch pieces) cubed carrot
• 1 cup (1 inch pieces) cubed onion
• 1 cup (1 inch pieces) celery
• 1 cup (1 inch pieces) red bell pepper
• 1 cup (quartered) whole mushrooms
• 1 tablespoon extra-virgin olive oil
• ¼ teaspoon kosher salt
• ¼ teaspoon freshly ground black pepper
• 1 cup water
• 2 tablespoons chopped fresh rosemary
• 4 (14 ounce) cans fat-free reduced sodium chicken broth
• 2 garlic cloves, minced
• 2 bay leaves
• 1 pound roasted chicken breast, skin and bones removed, diced into ½ inch pieces
• 1 cup uncooked whole wheat orzo pasta

Preheat oven to 375 degrees.

Arrange first 5 ingredients (carrots through mushrooms) on a large foil lined sheet pan.  Drizzle oil over vegetables; toss to coat.  Arrange vegetables in a single layer; sprinkle salt and pepper over vegetables.  Bake at 375 degrees for 50 minutes or until browned, stirring occasionally.

Combine water and next 5 ingredients (water through chicken) in a large Dutch oven; bring to a boil.  Add roasted vegetables; simmer 30 minutes.  Bring soup back to a boil; add orzo pasta and simmer 10 minutes, stirring occasionally.  Remove bay leaves before serving.
Nutritional Info/Serving:  Calories 159, Fat 3 g, Protein 16 g, Carbs 16 g

21 Day Fix Container Equivalents/Serving:  0.5 Red, 0.5 Green, 0.5 Yellow, 0.5 tsp