Roasted Vegetable-Rosemary Chicken Soup

My friend Jeamie had surgery and I thought this would be the perfect "get well" soup.  Enjoy the soup and feel better Jeamie!

Roasted Vegetable-Rosemary Chicken Soup

Source: CookingLight magazine

Yields: 8 servings

Ingredient:

1 cup (1-inch) cubed carrot

1 cup (1-inch) cubed onion

1 cup coarsely chopped mushrooms

1 cup (1-inch) pieces celery

1 cup (1-inch) pieces red bell pepper

2 Tablespoons extra virgin olive oil

1 cup water

2 Tablespoons chopped fresh rosemary

1/4 teaspoon salt

4 (14-ounce) cans fat-free, less-sodium chicken broth

2 garlic cloves, minced

1 pound skinless, boneless chicken breast, cut into 1/2-inch pieces

2 cups uncooked whole wheat rotini pasta

Directions:

Preheat oven to 375 degrees.

Combine first 5 ingredients in a large bowl; drizzle with oil, and toss well to coat.  Arrange vegetable mixture in a single layer on a jelly-roll pan lined with foil.  Bake at 375 for 50 minutes or until browned, stirring occasionally.

Combine water and next 5 ingredients (through chicken) in a large Dutch oven; bring to a boil.  Reduce heat, and simmer 30 minutes.  Add roasted vegetables; simmer 30 minutes.  Bring soup to a boil.  Add pasta; simmer about 10 minutes, stirring occasionally.