Roasted Rosemary Vegtable Chicken Soup

I tried this soup yesterday for Conference, we had it with homemade Oatmeal Honey bread and it was very good, a perfect Fall soup.

1 cup cubed carrot

1 cup cubed onion

1 cup coarsely chopped mushrooms

1 cup celery pieces

1 cup red bell pepper pieces

Preheat oven to 375 Combine vegetables and drizzle with Oil Oil, toss well to coat. Arrange on a single layer pan covered with foil. Bake for 50 minutes, stirring occasionally.

Combine in a large Stock pot:

1 cup water

2T chopped fresh Rosemary

1/4 tsp salt

4 (14oz) cans of chicken broth

2 garlic cloves, minced

1 lb chicken, cut into 1/2 inch pieces

Bring to a boil and continue to simmer for 30 minutes.

Add roasted vegetables, simmer 30 minutes more.

Bring soup to a boil, add 2 cup in cooked whole wheat rotini pasta, simmer 10 minutes, stirring occasionally.

Yield 8 cups