Roasted-Vegetable Chicken Soup
Heat oven to 425°. On a rimmed baking sheet, toss carrots and turnips with 2 tbsp oil, 1 tsp salt and the pepper. On a foil-lined rimmed baking sheet, toss onion with 1 tbsp oil and 1/4 tsp salt. Roast carrots and turnips 15 min, then add pan with onions to oven and roast 20 min more.Advertisement
Meanwhile, heat 1 tbsp oil in a large Dutch oven over med. Add garlic and 1/4 tsp salt; cook about 4 min. Add broth, bay leaves and 3/4 tsp salt; bring to a simmer.
Chop carrots and onions. Stir into soup with chicken and parsley. Simmer until heated through, about 5 min. Adjust seasoning if needed. Stir in cooked pasta.