Roasted Vegetable Chicken Soup
- 3 large carrots sliced
- 2 stalks celery chopped
- 1 cup sliced mushrooms
- 1 sweet onion diced
- 2 tablespoons olive oil
- 2 boneless skinless chicken breasts, cut into 1/2-inch cubes
- 1 quart reduced-sodium chicken or vegetable broth
- 1 cup baby spinach chopped
- 1 tablespoon parsley
- 1 1/2 cup brown rice cooked according to package
Preheat oven to 400°F.
Lay carrots, celery, mushrooms and onion single layer on foil-lined baking sheet; season with salt and pepper. Roast in oven 15 minutes, or until golden brown.
Heat oil in large saucepot on medium-high heat; Add chicken and cook 3-5 minutes or until cooked through. Add vegetables, spinach, parsley, rice, broth and 2 cups water; bring to a boil, reduce heat to low and simmer 5-10 minutes, or until heated through.
Calories: 1224kcalCarbohydrates: 46gProtein: 169gFat: 36gSaturated Fat: 10gPolyunsaturated Fat: 4gMonounsaturated Fat: 16gCholesterol: 461mgSodium: 392mgPotassium: 3113mgFiber: 4gSugar: 5gVitamin A: 5627IUVitamin C: 7mgCalcium: 80mgIron: 5mg