Roasted Vegetable and Chicken Soup

• Roasted Vegetable and Chicken Soup

• The ultimate in comfort foods: chicken soup.  Everyone has a favorite recipe (their mom's!) but there are a million variations on this culinary classic.  This hearty version has winter vegetables and whole wheat pasta to make it a filling meal, perfect for dinner on a chilly evening.    

• 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 extravirgin olive oil
• 1 cup water
• 2 tablespoons The Delicious Dietitian Italian Spice Blend
• 4 (14-ounce) cans fat-free, no-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 

1. Preheat oven to 375°.
2. 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 baking sheet lined with foil. Bake at 375° for 50 minutes or until browned, stirring occasionally.
3. 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 10 minutes, stirring occasionally.