Roasted Vegetable Rosemary Chicken Soup
Ingredients (13)
- 1 cup chopped carrot
- 1 cup chopped onion
- 1 cup coarsely chopped mushrooms
- 1 cup chopped celery
- 1 cup chopped red bell pepper
- 2 tablespoons extra virgin olive oil
- 1 cup water
- 2 tablespoons chopped fresh rosemary
- 1/4 teaspoon salt
- Four 14-ounce cans fat free, low sodium chicken broth
- 2 medium garlic cloves,
- 16 ounces boneless, skinless chicken breast,
- 2 cups uncooked egg noodles
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