Can also be used as a base for sauces.
Position oven rack in the center and preheat to 400. Line a heavy rimmed baking sheet with parchment paper.
Combine tomatoes, onions, garlic, rosemary, salt, pepper in a bowl. Add the oil and toss until all ingredients are coated. Arrange the vegtables in single layer on baking sheet. Roast until golden and tender, 40-45 mins. Transfer veggies and juices to a blender. Add the chicken broth and blend until smooth.
Pour the tomato mixture into large saucepan. Add remaining salt and pepper and bring to a simmer over medium heat. Can in chicken chunks to cook in soup too. Stir in the basil.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (504g) | ||
Recipe Makes: Servings | ||
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Calories: 158 | ||
Calories from Fat: 34 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 3.8g | 5 % | |
Saturated Fat 1.1g | 5 % | |
Monounsaturated Fat 1.6g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 2.8mg | 1 % | |
Sodium 1833.5mg | 63 % | |
Potassium 967.4mg | 25 % | |
Total Carbohydrate 17g | 5 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 13.4g | ||
Protein 15.4g | 22 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 158
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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Chicken with tomato based sauce with shallots, fennel...
It's a component of this recipe
— jamiebaker322
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