Chicken and Roasted Vegetable Chowder

Categories: soup-stew-chili -chowder

Ingredients

• 12 plum tomatoes
• 2 tsp. freshly ground pepper, divided
• 4 medium-size red potatoes (1 1/2 lbs.)
• 4 turnips, peeled (1 lb.)
• 3 large carrots
• 1/2 medium rutabaga, peeled (1 lb.)
• 3 Tbsp. olive oil, divided
• 4 (4 oz.) skinned and bones chicken breast halves
• 2 celery stalks
• 1 medium onion
• 4 garlic cloves, minced
• 4 (16 oz.) cans fat-free chicken broth
• 1 ( 6oz.) can tomato paste
• 1 tsp. salt
• 1/4 cup chopped fresh parsley
• 2 tsp. chopped fresh rosemary

Directions

1. Cut tomatoes in half lengthwise; place, skin side down, in a lightly greased 15 × 10-inch jellyroll pan. Sprinkle with 1/2 tsp. pepper.
2. Bake at 300 degrees for 1 to 11/2 hours or until tender and lightly charred; cool. Cut into 1/4-inch pieces; set aside.
3. Cut potatoes and next 3 ingredients into 1/2-inch pieces; drizzle with 2 Tbsp. olive oil, tossing gently. Place in a jellyroll pan.
4. Bake at 400 degrees, stirring occasionally, 30 minutes or until tender. Set aside.
5. Cube chicken; chop celery and onion. Sprinkle chicken with 1 tsp. pepper; sauté in remaining 1 Tbsp. oil in a large Dutch oven 5 minutes. Add celery, onion, and garlic, and sauté 2 to 3 minutes. Add broth; cook over medium heat, stirring occasionally, until vegetables are tender.
6. Add roasted vegetables, tomato paste, salt, and remaining 1/2 tsp. pepper, cook, stirring often, until thoroughly heated. Stir in parsley and rosemary.

7. makes 13 cups

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