ROASTED VEGETABLE CHICKEN SOUP

Roasted Vegetable Chicken Soup image

The last-minute additions of diced chicken and Dijon mustard give this roasted vegetable soup extra heartiness and flavor.

Provided by My Food and Family

Categories Home

Time 1h15m

Yield 8 servings

Number Of Ingredients 12

Previous Next

Ingredients

1 large onion, quartered
1 red bell pepper, quartered
1 yellow squash, cut lengthwise, then crosswise in half
1 cup thick carrot slices
2 plum tomatoes, halved
2 cloves garlic
1-1/4 qt. (5 cups) fat-free reduced-sodium chicken broth
1/4 tsp. dried basil leaves
1/4 tsp. dried thyme leaves
2 cups chopped cooked chicken
1/4 cup GREY POUPON Dijon Mustard
1/4 cup chopped fresh parsley

Steps:

Heat oven to 325ºF.
Spread first 6 ingredients onto rimmed baking sheet. Bake 30 to 45 min. or until tender. Cool slightly.
Chop vegetables; place in large saucepan. Stir in chicken broth, cumin and crushed pepper; bring to boil. Simmer on low heat 5 min.
Add chicken and mustard; cook 5 min. or until heated through, stirring frequently. Stir in parsley.

Nutrition Facts : Calories 110, Fat 3.5 g, SaturatedFat 1 g, TransFat 0 g, Cholesterol 30 mg, Sodium 510 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 12 g