Roasted Vegetable-and-Rice Chicken Soup

2 Dec

Roasting the vegetables first deepens the flavor of the soup. They kinda caramelize. Which is awesome. And it’s pretty healthy, too. Makes about 6 servings.

Tip: Make for your roommates. Double the recipe for leftovers.

Ingredients

  • 1 cup carrot, cubed (1 inch)
  • 1 cup onion, 1 inch dice
  • 1 cup mushroom, coarsely chopped
  • 1 cup celery, 1 inch dice
  • 1 cup red bell pepper, 1 inch dice
  • 2 tablespoons olive oil
  • Small pat of butter
  • 2 garlic cloves, minced
  • 1 lb skinless chicken breast, cut into 1/2 inch pieces
  • 2 cups uncooked rice
  • About 500 ml of chicken broth
  • 1 1/2 cups water
  • 2 tablespoons rosemary, chopped. Or crumbled with your fingers as you add it to the pot, if it’s dry.
  • 1 teaspoon of salt

Assemblage:

Preheat oven to 190 degrees Celsius.

Dump all the veggies in a lipped pan or baking dish, drizzle with oil, stir well to coat, and stick ’em in the oven. Roast for 50 minutes (or until browned). Stir every 15-20 minutes, or you’re going to have burnt vegetable soup.

While the veggies are roasting, melt the butter in a large pot and saute the garlic over medium heat until soft, about 5 minutes. Add rosemary, salt, and chicken. Stir 2 minutes.

Add water and chicken broth (stir really well to get all those flavors together). Crank the heat to medium-high and bring to a boil. Reduce heat, cover, and simmer for 30 minutes.

Add the vegetables and rice. Cover and simmer for another 40 minutes, stirring occasionally.

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