Go Back
Top view image of bowl of Roasted Vegetable, Chicken and Rice Soup on a green napkin with spoon.
Brenda Thompson

Roasted Vegetable and Chicken Soup Plus #PowerYourLunchbox Pledge!

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 8 servings
Ingredients Method

Ingredients
  

  • 2 cups carrots sliced
  • 2 celery stalks chopped
  • 1 cup mushrooms chopped
  • 1 sweet onion diced
  • 2 tablespoons olive oil
  • 2 boneless skinless chicken breasts cut into ½-inch cubes
  • 1 cup baby spinach chopped
  • 1 tablespoon parsley
  • 1 ½ cup brown rice cooked according to package
  • 1 quart reduced-sodium chicken or vegetable broth

Method
 

  1. Preheat oven to 400°F.
  2. Lay carrots, celery, mushrooms and onion single layer on foil-lined baking sheet; season with salt and pepper. Roast in oven 15 minutes, or until golden brown.
  3. Heat oil in large saucepot on medium-high heat; Add chicken and cook 3-5 minutes or until cooked through. Add vegetables, spinach, parsley, rice, broth and 2 cups water; bring to a boil, reduce heat to low and simmer 5-10 minutes, or until heated through.