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Main dishes

Roasted Vegetable Chicken Soup

photo by:kraft
The last-minute additions of diced chicken and Dijon mustard give this roasted vegetable soup extra heartiness and flavor.
time
prep:
15 min
total:
1 hr 15 min
servings
total:
8 servings

What You Need

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

Make It

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.

Kraft Kitchens Tips

How to Buy Produce
When purchasing produce, choose produce with bright colors that looks fresh. Avoid produce with bruises and cuts, and greens with brown-tipped edges. Observe the "use-by" dates marked on the outside of pre-cut produce packages. Refrigerated items should feel cold to the touch. When shopping, place fruits and vegetables on the top of the food cart so that other items don't bruise them.
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