Chicken-and-Roasted Vegetable Chowder recipes

Chicken-and-Roasted Vegetable Chowder recipes
16 Ingredients
  • 12 plum tomatoes
  • 2 teaspoons freshly ground pepper, divided
  • 4 medium-size red potatoes(1 1/2 pounds)
  • 4 turnips, peeled (1 pound)
  • 3 large carrots
  • 1/2 medium rutabaga, peeled (1 pound)
  • 3 tablespoons olive oil, divided
  • 4 (4-ounce) skinned and boned chicken breast halves
  • 2 celery stalks
  • 1 medium onion
  • 4 garlic cloves, minced
  • 4 (16-ounce) cans fat-free chicken broth
  • 1 (6-ounce) can tomato paste
  • 1 teaspoon salt
  • 1/4 cup chopped fresh parsley
  • 2 teaspoons chopped fresh rosemary
Nutrition
174
9% daily value
13 servings
                                       
                                            dairy-​free
     

Fat

11% 7

Saturated

8% 2

Trans

- 0

Monounsaturated

- 4

Polyunsaturated

- 1

Carbs

6% 19

Carbs (net)

- 15

Fiber

16% 4

Sugars

- 8

Sugars, added

- 0

Protein

21% 10

Cholesterol

7% 22

Sodium

38% 914

Calcium

6% 63

Magnesium

11% 46

Potassium

16% 775

Iron

9% 2

Zinc

8% 1

Phosphorus

21% 149

Vitamin A

21% 188

Vitamin C

35% 31

Thiamin (B1)

12% 0

Riboflavin (B2)

9% 0

Niacin (B3)

33% 5

Vitamin B6

33% 0

Folate equivalent (total)

10% 39

Folate (food)

- 39

Folic acid

- 0

Vitamin B12

5% 0

Vitamin D

1% 0

Vitamin E

11% 2

Vitamin K

27% 33
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