Roasted Vegetable Chicken Noodle Soup

Roasted Vegetable Chicken Noodle Soup

Vegetable cooking spray
1 cup peeled carrots, (about 3 medium, cut into 1-inch pieces)
1 medium onion, cut into 1-inch cubes
1 cup peeled, cubed turnip or potato (about 1 medium, cut into 1-inch cubes)
1 cup celery (about 3 stalks, cut into 1-inch pieces)
1 tablespoon olive oil
1 cup water
4 cans (14.5 ounces) fat-free, reduced-sodium chicken broth
2 cloves garlic, minced
1/2 teaspoon dried thyme leaves
1/2 teaspoon pepper
1/4 teaspoon salt
1 pound boneless, skinless chicken breasts, cut into bite-size pieces
2 cups uncooked no-yolk noodles

Heat the oven to 400 degrees. Line a jellyroll pan with aluminum foil and spray with nonstick spray coating. Combine the carrots, onions, potatoes and celery. Drizzle with the oil and toss well to coat. Arrange the vegetables on the prepared pan. Bake for 40 minutes or until browned, stirring 2 or 3 times.

Meanwhile, combine the water, chicken broth, garlic, thyme, salt and pepper in a Dutch oven. Bring to a boil, and stir in the uncooked chicken; reduce the heat to simmer and simmer for 20 minutes.

Stir in the roasted vegetables, and simmer for 10 minutes. Stir in the uncooked noodles, and simmer for 10 minutes more, stirring occasionally.

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