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    Dijon-Roasted Vegetable Soup View Edit

    Servings: Not specified

    Directions

    PREHEAT oven to 325°F. Cut zucchini lengthwise in half, then cut each piece crosswise in half. Place in 15x10x1-inch baking pan. Add tomatoes, onions, bell peppers, carrots and garlic; mix lightly. Bake 30 to 45 min. or until tender and golden brown; cool.

    CHOP vegetables; place in large saucepan. Add chicken broth, cumin and crushed red pepper;mix well. Bring to boil on high heat. Reduce heat to medium-low; simmer, uncovered, 5 min.

    ADD chicken and mustard; mix wel. Cook an additional 5 min. or until heated through. Stir in parsley.

    Ingredients
    • 1 medium zucchini
    • 2 medium plum tomatoes, halved
    • 1 large onion, quartered
    • 1 medium red bell pepper, sliced
    • 1 cup sliced carrots
    • 2 to 3 cloves garlic, peeled
    • 5 cups chicken broth
    • 1/4 tsp. ground cumin
    • 1/4 tsp. crushed red pepper
    • 2 cups chopped cooked chicken
    • 1/4 cup GREY POUPON Dijon Mustard
    • 1/4 cup chopped fresh parsley

    Parsed from recipe text (no separate ingredient records).

    Comments

    Prep Time: 25 min Total Time: 1 hr 10 min Makes: 8 servings Take a Shortcut Purchase a fully-cooked rotisserie chicken at the supermarket to quickly obtain cooked chicken for soups and casseroles.

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