PFK - Produce For Kids

Roasted Vegetable Chicken Soup

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Serves 6

Preparation Time: 30 Minutes

Ingredients:

• 2 Tbsp. olive oil
• 3 large carrots, peeled, sliced
• 1 large sweet onion, peeled, diced
• 2 celery stalks, chopped
• 1 cup mushrooms, washed/dried, chopped
• 2 boneless skinless chicken breasts, cut into ½” cubes
• 1 quart chicken or vegetable broth (reduced sodium, prepackaged or homemade)
• 2 cups water
• 1 cup packaged spinach, chopped
• ¼ - ½ cup fresh parsley (or 1 Tbsp. dried)
• 1½ cups cooked brown rice

Directions:

1. Preheat oven to 400° F.
2. Cover cookie sheet pan with foil, parchment paper or use a non-stick pan, and lay carrots, celery and mushrooms on pan; season lightly with salt and pepper. Roast in oven for 15 minutes.
3. Heat soup pan with olive oil on medium/high heat.
4. Add onions and sauté about 3 minutes.
5. Remove carrots, celery, mushrooms from oven, and place in soup pan. Stir and cook for 2 minutes until sizzle.
6. Move vegetables aside in pan, and add chicken, sautéing about 2 minutes.
7. Add broth and water and bring to boil. Turn down and simmer about 5 minutes until chicken is cooked through.
8. Add spinach, parsley and rice and cook until rice is heated. Season as desired.

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