Season chicken with salt & pepper, add to large soup pot with water. Cook on medium heat, 25 minutes, cool. Remove chicken from broth, chop, add to food processor, process, and return to pot. Mix carrots, onion, tomatoes, fresh basil, and spices with oil in large bowl, coat well. Spread in single layer on baking sheet, roast at 425ºF for 35 to 40 min. until caramelized & tender. Cool, puree in food processor. Add to soup pot, bring to a boil, reduce heat and simmer 10-15 minutes.
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|Serving Size: 1 Serving (475g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 3 (75%)|
|Amt Per Serving||% DV|
|Total Fat 0.3g||0 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0.2g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 19.2mg||1 %|
|Potassium 12.2mg||0 %|
|Total Carbohydrate 0.4g||0 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 0.2g|
|Protein 0.1g||0 %|
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Calories per serving: 4
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