Roasted Vegetable Chicken Soup

• 1 large onion, quartered
• 1 red bell pepper, quartered
• 1 yellow squash, cut lengthwise, then crosswise in half
• 1 cup thick carrot slices Target 2 lb For $3.00 thru 02/06
• 2 plum tomatoes, halved
• 2 cloves garlic
• 1-1/4 qt. (5 cups) fat-free reduced-sodium chicken broth
• 1/4 tsp. dried basil leaves
• 1/4 tsp. dried thyme leaves
• 2 cups chopped cooked chicken
• 1/4 cup GREY POUPON Dijon Mustard
• 1/4 cup chopped fresh parsley

1. Heat oven to 325 degrees F.
2. Spread first 6 ingredients onto rimmed baking sheet.
3. Bake 30 to 45 min.
4. or until tender.
5. Cool slightly.
6. Chop vegetables; place in large saucepan.
7. Stir in chicken broth, cumin and crushed pepper; bring to boil.
8. Simmer on low heat 5 min.
9. Add chicken and mustard; cook 5 min.
10. or until heated through, stirring frequently.
11. Stir in parsley.

onion, red bell pepper, yellow squash, target, tomatoes, garlic, chicken broth, basil, thyme, chicken, mustard, parsley

Taken from www.kraftrecipes.com/recipes/roasted-vegetable-chicken-soup-160769.aspx (may not work)