Roasted Vegetable-Rosemary Chicken Soup

chicken Garlic & Herb Lemon Pepper Main Dishes

Flavor Recommendations:Garlic & Herb, Lemon Pepper F.I.T. BrineTM

INGREDIENTS (8 servings):

  • 1oz (approximately half of 1/3 cup) F.I.T. BrineTM for every 1lb of chicken
  • 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 olive oil
  • 1 cup water
  • 2 tablespoons chopped fresh rosemary
  • 1/4 teaspoon salt
  • 6 (14-ounce) cans fat-free, less-sodium chicken broth
  • 2 garlic cloves, minced
  • 1 pound chicken breast
  • 2 cups uncooked penne pasta


  • Brine chicken per instructions on package.
  • Grill or saute chicken and cube. 
  • Preheat oven to 375°F.
  • 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 jelly-roll pan lined with foil. Bake at 375° for 50 minutes or until browned, stirring occasionally.
  • Combine water and next 6 ingredients and 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 or until pasta is done, stirring occasionally.

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