Roasted Vegetable Chicken Soup

1
(0) 0 Reviews
Prep Time
15
min.
Total Time
1
hr.
15
min.
Servings

8 servings

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

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What You Need

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Make It

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  • 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.

Servings

  • 8 servings

Healthy Living

  • Good source of vitamin A or C
  • Generally Nutritious
  • Diabetes Center

Diabetes Center

  • Carb Choices: 1/2 Carb Choice

Diet Exchange

  • 1 Vegetable
  • 1 Meat (L)
  • 1/2 Fat

Nutrition Bonus

This flavorful vegetable soup can easily fit into a healthful eating plan. In addition to each serving providing 1/2 cup of the recommended 2-1/2 cups of vegetables per day, the colorful carrots and peppers are an excellent source of vitamin A.

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 110
% Daily Value
Total fat 3.5g
Saturated fat 1g
Cholesterol 30mg
Sodium 510mg
Carbohydrate 7g
Dietary fiber 2g
Sugars 4g
Protein 12g
   
Vitamin A 70 %DV
Vitamin C 25 %DV
Calcium 4 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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